SO THEY SAY THE WAY TO A MAN'S HEART IS THROUGH HIS STOMACH. LET ME TELL YOU A LITTLE SECRET...WOMEN LOVE FOOD TOO. EVERYONE LOVES A DELICIOUS MEAL AND EVEN MORE SO WHEN IT IS COOKED BY A SPECIAL SOMEONE SPECIFICALLY FOR YOU. THE RECIPE BELOW WILL BLOW YOUR DINNER MATE'S MIND AND HAVE THEM WANTING TO SHOW YOU THEIR THANKS IMMEDIATELY UPON TAKING THAT LAST BITE.
YIELD: SERVES 3-4 PEOPLE
TIME: 1 HOUR
INGREDIENTS
- 8 SCALLOPS
- SMALL BUNCH OF YOUNG CARROTS WITH STEMS
- PANKO (JAPANESE BREADCRUMBS)
- PARSLEY
- PARMESAN (FRESHLY GRATED)
- OLIVE OIL
DIRECTIONS
- PREHEAT OVER TO 425 DEGREES.
- SALT AND PEPPER THE SCALLOPS. SET ASIDE TO BRING TO ROOM TEMPERATURE.
- TRIM THE YOUNG CARROTS AND LIGHTLY PEEL EACH WHILE LEAVING THE STEM ATTACHED.
- ROLL IN OLIVE OIL AND GENEROUS SALT AND PEPPER.
- PLACE THE CARROTS ON A SHEET PAN AND ROAST FOR 25 - 35 MINUTES UNTIL GOLDEN BROWN.
- GRAB A SMALL BOWL TO START MAKING THE BREADCRUMB TOPPING.
- ADD 1/2 CUP OF PANKO, 1/8 CUP OF FRESH PARSLEY, A FEW TABLESPOONS OF FRESH, GRATED PARMESAN AND A TABLESPOON OF OLIVE OIL OR TWO UNTIL THE CRUMBS ARE ALL BLENDED. THEN, SET ASIDE.
- PREPARE AN OVEN SAFE HOT PAN.
- ADD A FEW TABLESPOONS OF OLIVE OIL BEFORE SEARING THE SCALLOPS ON ONE SIDE FOR 2 MINUTES ON ONE SIDE.
- AFTER THE 2 MINUTES, FLIP THE SCALLOPS AND TOP WITH THE COATING.
- PULL FROM THE STOVE AND TRANSFER TO THE HOT OVEN.
- LET FINISH FOR 4 - 5 MINUTES IN THE OVEN UNTIL BREADCRUMB TOPPING IS LIGHTLY BROWNED.
- HEAT UP SOME FRATELLI PICATTA SAUCE AND START TO PLATE.
- PLACE A FEW SMEARS OF OUR PICATTA SAUCE ON THE PLATE AND PLACE AND SCALLOPS OVER THE SAUCE.
- DELICATELY AND ARTIFICIALLY...FINISH THE PLATE WITH THE ROASTED YOUNG CARROTS.
- FINISH THE WHOLE PLATE WITH KOSHER SALT AND CRACKED BLACK PEPPER.
