1 lb bay scallops
1/2 cup defrosted, drained frozen chopped spinach
1/3 cup dry vermouth
2 tablespoons lemon juice
1 clove garlic, minced
1 shallot, minced
zest of 1 lemon
for the breadcrumbs
3/4 cup freshly made bread crumbs
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Preheat oven to 325. In a medium bowl, combine the scallop ingredients. Pour into an oiled baking dish. In a small bowl, whisk together the breadcrumb ingredients. Bake for 30 minutes or until the scallops are just cooked through and the breadcrumbs are toasty.
These are dark days, food wise. We are in the dead of winter and there is not much growing out there. The perfect time to make the best use of frozen spinach possible. In this case, I paired them with bay scallops. Tinier and sweeter than regular scallops, they are also really affordable. Which, makes me far more likely to experiment with them than I normally would with seafood. I like to bake bay scallops at a lower temperature than a lot of recipes I’ve seen. Since they are small and vary in size (and occasionally are broken up) they cook somewhat unevenly. I find that if I cook them at a higher temperature, a few will be perfect but a larger number will be rubbery and overcooked.
My husband had these with rice but I had these on their own. Between the breadcrumbs, scallop, and spinach it isn’t a bad, light complete meal.