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Herb-Roasted Scallops

Ingredients make approximately 4 servings.

  • Scallops (raw): 4
    • Garlic: 1/2 clove
    • Eschalot: 1/4
    • Parsley: 1 tablespoon
    • Panko breadcrumbs: 4 tablespoons
  • Butter: 2 tablespoons
  • Cooking oil: 1 tablespoon
  • Salt/pepper: To taste
  • Chervil (if available): For garnish

How to cook

1
Finely chop the garlic, eschalot and parsley. Sprinkle salt and pepper on the scallops. Heat oil in a frying pan and sauté the scallops on both sides until lightly browned.
2
Heat butter in another frying pan, sauté A, and season to taste with salt and pepper.
3
Place the scallops on a heat-resistant plate then add 2. Bake in a toaster oven for approx. 7 to 8 minutes until nicely browned.
4
Arrange 3 on a platter and garnish with chervil.

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