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NEW ENGLAND SCALLOPS Chef Ed Vozzella Serves 2
8 U-10 scallops, side muscle removed 1 stick butter 1 tablespoon fresh garlic, minced 1½ cups fine panko crumbs 4 ounces olive oil 6-8 ounces seafood sauce (purchase at University Grill, Prawnbroker or the Timbers) Chopped parsley
Melt butter and add garlic. Cook until tender. Cool at room temperature then add panko crumbs. In a sauté pan, add oil and heat to about 325 degrees. Roll scallops in crumb mixture until covered but not heavy and brown on both sides in sauté pan. Heat seafood sauce, then put 6-8 ounces in the bottom of a baking dish. Put the scallops on top and cook for about 12 minutes. Top with chopped parsley and serve.