Burgundy-style Scallops

Name: Burgundy-style Scallops
Yield: 2 servings
Cuisine: American
Ingredients: 2 Scallop (large and with shell); 1 stalk Fresh parsley; 1 clove Garlic; 15 grams Salted butter; 2 tbsp Panko

cookpad.japan @cookpad_jp

I've always enjoyed having this dish at restaurants, so I tried to recreate the recipe at home.

Don't forget Step 1. Otherwise the scallops will be hard to eat! Recipe by Setsubunhijiki

I've always enjoyed having this dish at restaurants, so I tried to recreate the recipe at home.

Don't forget Step 1. Otherwise the scallops will be hard to eat! Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

I've always enjoyed having this dish at restaurants, so I tried to recreate the recipe at home.

Don't forget Step 1. Otherwise the scallops will be hard to eat! Recipe by Setsubunhijiki

I've always enjoyed having this dish at restaurants, so I tried to recreate the recipe at home.

Don't forget Step 1. Otherwise the scallops will be hard to eat! Recipe by Setsubunhijiki

Saved

Ingredients

2 servings

2Scallop (large and with shell)
1 stalkFresh parsley
1 cloveGarlic
15 gramsSalted butter
2 tbspPanko

Saved

Steps

1

Remove the scallops from their shells and cut into 3 or 4 bite-sized pieces. The frill and coral taste delicious too, so I used them as well.
2

Mince garlic and parsley, and mix with butter returned to room temperature. Place this mixture on top of your scallops, and top with panko powder.
3

Place the scallops on the top rack of your oven and bake for 7 minutes at 430°F/220°C.