Baked scallops with parsley and garlic
This easy French recipe of gluten-free scallops in pesto will please both kids and grownups alike.
Equipment
Ingredients
- 4 scallops drained and patted dry in open shell
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 clove of crushed garlic
- 1 tablespoon of butter
- Pinch of salt and pepper
- 1/2 grated shallot
- 2 sprigs of fresh basil (5-6 leaves)
- 2 sprigs of fresh parsley (6-7 leaves)
- 4 teaspoons of breadcrumbs (optional)
Instructions
- Soften the butter and mix in the grated shallots in a saucepan at a low temperature.
- Mix the olive oil, lemon juice, crushed garlic, salt, pepper, basil and 4 leaves of parsley in the blender.
- Bring the mixture to a boil for 5 minutes while mixing.
- Place the scallops on the shells and add prepared sauce on top.
- Sprinkle the rest of the parsley on top of the sauce and the scallops.
- Bake the scallops in the oven for 15 minutes at 200C (400F°) until it turns golden brown.
- Serve while warm.
Notes
The above quantities are for 1 serving of scallops per person. Adjust quantities if you wish to serve more.
Nutrition
Serving: 1gCalories: 207kcalCarbohydrates: 10gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 13mgSodium: 132mgFiber: 1gSugar: 1g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.