Chesapeake Scallops

  • 1 lb. scallops
  • Salt and pepper to taste
  • Flour
  • 1/2 cup Seafood Grilling Sauce
  • 2 cups diced tomatoes
  • 4 tbsp. scallions, minced
  • 1 large clove garlic, minced
  • 1/2 cup dry white wine or vermouth
  • 2 tbsp. fresh parsley, chopped
  • 3 tbsp. grated Parmesan cheese
  • 3 tbsp. fresh white bread crumbs
Wash scallops in cool water; drain and dry. Toss scallops with a sprinkling of salt, pepper, and flour. Sauté rapidly in 1/4 cup Seafood Grilling Sauce to lightly brown. Toss with diced tomatoes, scallions, garlic and wine. Cook over high heat for a moment, tossing until sauce has thickened enough to coat scallops. Fold in parsley. Turn scallops into buttered shallow baking dish. Sprinkle with mixture of Parmesan and bread crumbs. Drizzle remaining 1/4 cup Seafood Marinade & Grilling Sauce over top. Before serving, place under the broiler until bubbly and lightly browned.
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