Baked Scallops

Photo: flickr user jbcurio

Ingredients

30 pounds SCALLOPS

1 pound BUTTER PRINT SURE

tablespoon GARLIC DEHY GRA

cup LEMON FRESH

cup PARSLEY DEHY #2 ½

pound BREAD SNDWICH 22OZ #51

2 teaspoons PEPPER BLACK 1 LB CN

tablespoon BASIL SWEET GROUND

1 teaspoon PAPRIKA GROUND

teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 350F. OVEN

WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.

SOAK SCALLOPS IN LEMON JUICE 5-10 MINUTES. SET ASIDE FOR USE IN STEP 4.

MIX BREAD CRUMBS, SALT, PEPPER, PAPRIKA, BASIL AND GARLIC.

DRAIN SCALLOPS. DREDGE SCALLOPS IN SEASONED BREAD CRUMBS. PLACE AN EQUAL QUANTITY OF SCALLOPS IN EACH PAN.

DRIZZLE 1/2 CUP MELTED BUTTER OR MARGARINE OVER TOPS OF SCALLOPS IN EACH PAN. BAKE 30 MINUTES.

REMOVE FROM OVEN; SPRINKLE EACH PAN WITH 2 TBSP PARSLEY. SERVE IMMEDIATELY.

NOTE:

IN STEP 2, 2 LB LEMONS A.P. (8 LEMONS) WILL YIELD 1 1/3 CUPS JUICE

IN STEP 2, 1/3 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 CUP COLD WATER MAY BE USED FOR JUICE.

IN STEP 4, OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE

IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES ON HIGH FAN, CLOSED VENT.

IN STEP 6, 4 1/2 OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE USED. SEE RECIPE NO. A-11.

SERVING SIZE: 6 TO 12 SC

1.0 servings

Wednesday, February 10, 2010 - 6:34pm

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