The maddening rush last Valentine’s day discouraged Jake, Sam and I to wriggle our way to the busy streets that lead to the uber packed date places.
So, we decided to just spend the evening at home, in the comforts of our humble dining room where I served some mean minted lamb chops with a siding of french beans and baby carrots and partnered with some rich, creamy and luscious plate of baked scallops.
Baked scallops is one dish that’s a breeze to make and makes for a rockstar viand. This particular recipe is strikingly similar with the baked tahong I always make whenever I want a delish fare pronto.
Looking at my finished product of baked scallops, I suddenly scratch my head in slight dismay. It was one of those moments when I wished I lived in faraway Capiz. Why? I got my frozen scallops from Cold Storage, P180 per dozen. In Capiz, scallops sell for P50 PER SACK!!!
Now, that ‘SACKS’! Lol.
1 dozen fresh scallops (with shell)
2 heads of garlic, chopped
1/4 cup melted butter
3/4 cup mozzarella cheese
1/2 cup cheddar cheese
3 tbsps parsley, chopped
salt and pepper to taste
Preheat oven to 300 deg c.
In a baking tray, assemble the scallops and brush each with butter and season with salt and pepper. Top each with a pinch of garlic and smother scallops with the cheeses.
Bake for 30 minutes or until cheeses turn slightly brown and melted. Sprinkle with chopped parsley before serving.