Baked Scallops

By Sharon Feldman

Serves: 2

Ingredients:

• 8 ounces bay scallops, cut into small pieces
• 2 tablespoons olive Oil
• 2 tablespoons white wine or vermouth or sherry
• 1 large shallot, chopped
• 3-4 cloves garlic, minced
• 1 teaspoon chopped fresh tarragon or one teaspoon dried
• 1/3 cup fresh breadcrumbs (you could always use panko or Italian)

Directions:

Preheat oven to 450 degrees. Combine shallots, garlic, olive oil, white wine, vermouth or sherry, and tarragon in a medium bowl. Add the scallops. Season with salt and pepper. Mix to blend. Divide mixture between two gratin dishes (I suppose you can use ramekins instead). Sprinkle breadcrumbs over, dividing equally.

Bake until scallops are just cooked through and opaque and crumbs on top are golden, approximately 20 minutes.