2 Cups bay scallops or chopped sea scallop
4 Slices toast — 2 hearty wheat, 2 farmhouse white
2 Celery sticks minced
1/4 Cup sweet onion minced (yellow onion ok, too)
3 Garlic cloves crushed or minced
3 Tablespoons melted butter
1/2 Cup minced parsley
1 Tablespoon minced oregano
1 Tablespoon minced rosemary
1 Teaspoon salt
1 Teaspoon black pepper
Preheat oven at 375 degrees.
Toast to a golden brown 2 slices of hearty wheat bread and 2 slices of farmhouse white bread. Allow the bread to cool.
Combine the following finely minced ingredients in a large glass baking bowl: 2 celery sticks, 1/4 cup sweet onion, fresh parsley, rosemary and oregano. (Fight the urge to add sage or thyme as they will make the dish taste like Thanksgiving stuffing, not delicately herbed.)
Crush or finely mince 3 garlic cloves and add to bowl along with 1 teaspoon salt and 1 teaspoon black pepper.
Cut the toast into tiny squares. Don’t worry if some crumbles, that adds to the texture of the dish. Stir them into the bowl with 3 tablespoons of melted butter.
Stir in 2 cups of scallops.
Put in oven uncovered for 20 minutes on the top rack. Check to make sure the top bread crumbs are toasted and the baked stuffed scallops are hot all the way through. If not, put back in oven for 5-10 minutes being careful not to burn the bread crumbs.
Congratulations! You just made baked stuffed scallops!
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