The day I made this dish my wife went into labor with our third son, Stephen. I pulled them out of the oven and placed them on the stove to cool as we were running out the door. I told my father-in-law to try a few bites of the buttery scallop dish and let me know what he thought before I’d add the recipe to the book. Not only did he try it; he ate the entire pan!
From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing
Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book, listen on-demand to the episode where he was our special guest.
Robert used to have to make his own gluten-free bread crumbs from scratch, but nowadays, you can find gluten-free bread crumbs at any well-stocked supermarket. If you don't see them with the other bread crumbs, check the natural foods section of the store.
| Servings |
| 6 people |
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Robert used to have to make his own gluten-free bread crumbs from scratch, but nowadays, you can find gluten-free bread crumbs at any well-stocked supermarket. If you don't see them with the other bread crumbs, check the natural foods section of the store.
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Ingredients
- 1 pound bay scallops
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons butter plus more for coating the pie plate
- 1 clove garlic minced
- 1 cup chopped mushrooms (about 3 ounces)
- 1/4 cup dry sherry
- 1/2 cup gluten-free bread crumbs
- 1/2 cup finely ground gluten-free Glutino Original Crackers (about 2 ounces)
- 2 tablespoons chopped fresh parsley
- 1-1/2 tablespoons freshly squeezed lemon juice
Servings: people
Instructions
- Preheat the oven to 400°F and butter a 9-inch pie plate.
- Place the scallops in the prepared pie plate and sprinkle with the salt and pepper.
- Melt 3 tablespoons of the butter in a large sauté pan over medium-high heat. Add the garlic and mushrooms and cook, stirring, for 1 to 2 minutes, until the mushrooms are tender. Add the sherry and allow to simmer for 1 minute. Stir in the bread crumbs, cracker crumbs, and parsley and cook until lightly crisp, 3 to 4 minutes.
- Top the scallops with the crumb topping, sprinkle with the lemon juice, and bake for 12 to 15 minutes, until golden brown.
