These Scallops Agegnata are a delightful seafood dish that marries tender bay or sea scallops with a crisp, herbed breadcrumb topping. The scallops are first poached in a savory mixture of dry vermouth, fresh lemon juice, and minced garlic, infusing them with bright, aromatic flavors. A topping of dried breadcrumbs, fresh parsley, oregano, and grated lemon peel is then broiled until golden and crunchy. This recipe offers a perfect balance of textures: the soft, sweet meat of the scallops contrasts beautifully with the savory, crispy crust. It’s an elegant yet simple meal that comes together in under 30 minutes, making it ideal for a romantic dinner or a quick weeknight treat. Serve immediately to enjoy the best texture and flavor.
Scallops Ageganata
Description
These Scallops Agegnata are a delightful seafood dish that marries tender bay or sea scallops with a crisp, herbed breadcrumb topping. The scallops are first poached in a savory mixture of dry vermouth, fresh lemon juice, and minced garlic, infusing them with bright, aromatic flavors. A topping of dried breadcrumbs, fresh parsley, oregano, and grated lemon peel is then broiled until golden and crunchy. This recipe offers a perfect balance of textures: the soft, sweet meat of the scallops contrasts beautifully with the savory, crispy crust. It&# 226;ÂÂs an elegant yet simple meal that comes together in under 30 minutes, making it ideal for a romantic dinner or a quick weeknight treat. Serve immediately to enjoy the best texture and flavor.Ingredients
Directions
-
Preheat the broiler.
-
In a small mixing bowl, combine the dried bread crumbs, fresh parsley, oregano, and grated lemon peel.
-
Add 1/2 teaspoon of reduced-calorie margarine to the crumb mixture and mix well until thoroughly moistened. Set aside.
-
In a shallow flameproof casserole dish, arrange the scallops in a single layer.
-
In a small bowl, combine the remaining 1 tablespoon of margarine, lemon juice, dry vermouth, and minced garlic. Stir to melt the margarine slightly and blend ingredients.
-
Pour the lemon-garlic mixture evenly over the scallops in the casserole dish.
-
Place the dish under the broiler, about 6 inches from the heat source. Broil until the scallops are opaque, about 4 to 5 minutes.
-
Sprinkle the reserved crumb mixture evenly over the scallops.
-
Return to the broiler and cook for about 1 minute longer, or until the topping is crisp and lightly browned.
-
Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 70.2mg3%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 0.9g4%
- Sugars 0.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh, large sea scallops for the best texture, but bay scallops work well too; adjust cooking time slightly if using smaller scallops.
Ensure the scallops are dry before cooking to help them brown properly. Pat them with paper towels if they appear wet.
Watch the broiler closely, as breadcrumbs can burn quickly. The scallops are done when they turn opaque and firm.
For a richer flavor, you can substitute regular butter for the reduced-calorie margarine.
