Saturday, February 12, 2011

Sunday Meal...

Roasted Scallops with Breadcrumbs and Bacon

Makes 4 servings

12 scallops

1/4 cup gluten-free breadcrumbs

2 Tbs fresh parsley, chopped

2 garlic cloves, grated or finely

3 Tbs olive oil

4 slices of bacon, finely chopped

pinch salt

pinch of freshly ground pepper

1 tsp red pepper flakes, optional

2 Tbs white wine

In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Salt and pepper the scallops.

Drizzle some olive oil on a baking dish and place the scallops on it.

Top with the breadcrumbs mixture and drizzle some more olive oil on top. Pour the white wine in the baking dish.

Bake at 425F. Time will vary depending on the size.

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