Photo by: jbcurio
Baked Scallops
Food Ingredients:
30 pounds SCALLOPS 1 pound BUTTER PRINT SURE tablespoon GARLIC DEHY GRA cup LEMON FRESH cup PARSLEY DEHY #2 ½ pound BREAD SNDWICH 22OZ #51 2 teaspoons PEPPER BLACK 1 LB CN tablespoon BASIL SWEET GROUND 1 teaspoon PAPRIKA GROUND teaspoon SALT TABLE 5LB
Recipe preparation:
1 PAN: 12 BY 20 BY 2 1/2″ STEAM TABLE PAN TEMPERATURE: 350F. OVEN 2 WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL. 3 SOAK SCALLOPS IN LEMON JUICE 5-10 MINUTES. SET ASIDE FOR USE IN STEP 4. 4 MIX BREAD CRUMBS, SALT, PEPPER, PAPRIKA, BASIL AND GARLIC. 5 DRAIN SCALLOPS. DREDGE SCALLOPS IN SEASONED BREAD CRUMBS. PLACE AN EQUAL QUANTITY OF SCALLOPS IN EACH PAN. 6 DRIZZLE 1/2 CUP MELTED BUTTER OR MARGARINE OVER TOPS OF SCALLOPS IN EACH PAN. BAKE 30 MINUTES. 7 REMOVE FROM OVEN; SPRINKLE EACH PAN WITH 2 TBSP PARSLEY. SERVE IMMEDIATELY. 8 NOTE: 9 IN STEP 2, 2 LB LEMONS A.P. (8 LEMONS) WILL YIELD 1 1/3 CUPS JUICE 10 IN STEP 2, 1/3 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 CUP COLD WATER MAY BE USED FOR JUICE. 11 IN STEP 4, OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE 12 IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES ON HIGH FAN, CLOSED VENT. 13 IN STEP 6, 4 1/2 OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE USED. SEE RECIPE NO. A-11. 14 SERVING SIZE: 6 TO 12 SC
Recipe source: Foodista recipe
