Baked Scallops with Spicy Ginger-Lemongrass Butter

Photo by: cheese1227
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by cheese1227

about 1 year ago

I first learned to pair compound butters with scallops while I was losing baby weight on the Weight Watchers' plan. The scallops at one point per half cup left plenty of room in the budget for butter.

Serves 4

  • 1/2 cup room temperature unsalted butter
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon minced cilantro
  • 1 teaspoon minced lemongrass
  • 1 teaspoon minced serrano chili
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • Sriracha sauce, to taste (optional)
  • 16 dry packed sea scallops
  • 1/2 cup panko breadcrumbs
  1. Preheat oven to 450 degrees.
  2. Use a mixer to completely combine butter, ginger, cilantro, lemongrass, chili, lemon zest and juice and salt. Taste the butter, and if there is not enough kick start adding 1/2 teaspoon of Sriracha at a time, blending after each addition until it’s got a good tingle but it not overpowering.
  3. Take half of the flavored butter and slather it all around the bottom of a good sized ceramic baking dish. Arrange the scallops in the pan so they are evenly space. Place a small dollop of flavored butter atop each scallop. Sprinkle the panko breadcrumbs over the tops of the dressed scallops.
  4. Bake for 12 minutes. Serve hot.
Edamam

Nutrition Info:

PER SERVING:

  • 290 calories
  • 24g total fat
  • 15g saturated fat
  • 71mg cholesterol
  • 764mg sodium
  • 13g carbohydrate (1g dietary fiber, 2g sugar)
  • 7g protein

SPECIAL DIETS:

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