Ingredients
1 kg scallops (30)
6 tbsp butter, melted
2 tbsp dry white wine
1 tbsp fresh lemon juice
½ cup grated Parmesan cheese, plus ¼ cup for topping
1 tsp SIDS SALT & PEPPER
1 tsp garlic powder
1 tsp dried parsley
⅛ tsp cayenne pepper
¼ tsp sweet paprika
2 tbsp chopped fresh parsley
Directions
Preheat the oven to 175°C.
Rinse the scallops and pat dry.
DO NOT REMOVE THE ROE!
Place in a lightly greased casserole dish.
In a small bowl, use a fork to mix together the butter, wine, lemon juice, ½ cup Parmesan, SIDS SALT & PEPPER, garlic powder, dried parsley and cayenne. Set aside for a couple of minutes until the mixture thickens.
Spoon a little of the mixture on top of each scallop.
Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 46°C. This should take about 25 minutes if your scallops are extra large, less if they’re smaller. Start checking after 20 minutes.
Uncover the scallops, sprinkle with the remaining ¼ cup Parmesan and with the paprika (mostly added for colour) and grill for a minute or two to brown. Sprinkle with chopped parsley and serve.
