This scallop dish is simple, delicious and quite rich. You can serve it over pasta or rice... but it pairs nicely with a sautéed kale or some other greenery. Between the cheese and the breadcrumbs and the sweet scallops you're pretty good on everything but veggies!
ingredients
- 1 small shallot
- 2 cloves garlic
- 2 T butter
- 1 pound bay scallops
- salt and pepper to taste
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 T minced parsley
- ½ tsp. dry tarragon
- ½ tsp. paprika
- 1 tsp. lemon zest
Preheat your oven to 400 and get out a small sauce pan to cook the shallots and garlic. Melt the butter in the bottom of the pan over medium heat, mince the garlic fine and slice the shallot thinly before sliding it all into the pan with the butter. Cook for about 5-6 minutes or until the shallot and garlic are cooked and softened. Set aside to cool. Rinse the scallops in a colander and pat dry with a paper towel. Fold the raw scallops into the shallot/garlic/butter mixture then add a little salt and pepper before pouring it all into a pie plate or other suitable baking dish. 
In a medium bowl, add the remaining ingredients and stir to combine. Sprinkle the contents of the bowl over the top of the scallop mixture evenly, admire your handiwork, then slide your dish into theoven. Set your timer for 20 minutes and go pour yourself something nice to sip while you put together a salad or sauté some kale. When your timer buzzes, remove the scallops from the oven and fold a bit to combine the crunchy topping with the scallops and cooking juices, serve and enjoy! 