Baked Scallops with Fresh Herbs and Orange

Method5 steps · about 30 min

1. 1

   Step 1: Set a rack in the centre of the oven and preheat to 400°F.

2. 2

   Step 2: Remove and discard the tough side muscle from each scallop, if present. Pat the scallops dry with paper towels; do not rinse them.

   Uses 1 lb dry sea scallops, about 16 medium

3. 3

   Step 3: Grease an 8-inch, 2-quart casserole dish with 1 tbsp olive oil. Arrange the trimmed scallops in a single layer about ½ inch apart. Drizzle with the 2 tbsp orange juice and another 1 tbsp olive oil, then season with all the ⅛ tsp salt and ⅛ tsp black pepper.

   Uses All the trimmed scallops from step 2 · Olive oil for the dish and scallops · 2 tbsp fresh orange juice · ⅛ tsp fine sea salt · ⅛ tsp freshly ground black pepper

4. 4

   Step 4: Wash and dry the herbs, then chop and measure 1 tbsp parsley, 1 tsp thyme leaves and 2 tsp chives. Mix these with the ⅓ cup bread crumbs, 1 tsp orange zest, 2 tsp minced garlic and ¼ cup grated Pecorino. Add the remaining 3 tbsp olive oil and stir until the crumbs are evenly coated. Divide all the topping over the scallops, spooning any loose crumbs into the dish.

   Uses All the seasoned scallops and pan liquids from step 3 · ⅓ cup plain bread crumbs · 1 tsp orange zest · 1 tbsp finely chopped fresh parsley · 1 tsp roughly chopped fresh thyme leaves · 2 tsp finely chopped fresh chives · 2 tsp minced fresh garlic · ¼ cup grated Pecorino Romano cheese

5. 5

   Step 5: Bake in the 400°F oven for about 15 minutes, checking at 15 minutes. Continue if needed until the scallops are pearly opaque and firm and the crumb topping is golden. Serve immediately, dividing into four portions.

   Bake scallops; check at 15 minutes · 15 minUses All the crumb-topped scallops and pan liquids from step 4