Crumbed Scallops with Garlic Butter

This Saturday night’s dinner once again draws from Maura O’Connell Foley’s My Wild Atlantic Kitchen…Crumbed Scallops with Garlic Butter. This time I actually followed the recipe exactly, but had fun with the sides, grilled carrots and zucchini wedges.

https://www.mywildatlantickitchen.com/

I halved the recipe and made two meals of the following

Ingredients
Serves 4
2oz plain white flour
4 eggs, beaten
2oz fresh soft white breadcrumbs
16 scallops
2 tbsp olive or sunflower oil, for frying
1 tbsp butter
Sea salt and cracked black pepper
4 tbsp garlic butter at room temperature
Four carrots
1 zucchini
Veggie seasoning (I mixed onion power, garlic powder, Toni’s cajun seasoning and…interestingly enough…Everything Bagel seasoning.

Directions
In a shallow bowl, add the flour and season. In another shallow bowl, beat the eggs. Place the breadcrumbs in a third shallow bowl. Lay them out in this order.

Dip the scallops in the seasoned flour, then into the eggs, then coat the scallops with the crumbs on both sides. To keep the lightness, do not press in the crumbs.

Before cooking the scallops, coat the veggies with olive oil and the seasoning. Grill the carrots for a few minutes, then toss on the zucchini just long enough to get grill marks. Turn off the grill and go cook your scallops. Leave the veggies on the grill till plating to keep them warm.

In a large frying pan, heat the oil and butter over a medium-high heat. Add the scallops to the pan and fry for 2-3 minutes per side, depending on the size of the scallops (less time if the scallops are small).

Serve with lemon wedges and garlic butter at room temperature.

While I cook my Saturday night dinners for one, I am not alone. My girlfriend Carolyn Flynn cooks her take on these recipies at the same time (in New Mexico), from the same cookbook. We both bought a copy of My Wild Atlantic Kitchen while in Kenmare, Ireland, where the chef lives and cooks.