Almond Crusted Scallops w/ Potatoes and Asparagus

Almond Crusted Scallops w/ Potatoes and Asparagus

Ever since I found the nice-looking seafood section at my local grocer, I keep experimenting with different types of seafood dishes. I saw a picture of almond crusted scallops and thought that sounded delicious, so this is my attempt at creating that.

Ingredients:

8 red or yellow potatoes (I used 4 of each)

20 asparagus spears

Dash of garlic powder

8 oz. package frozen bay scallops

1/4 cup unsalted almonds, chopped finely in a food processor

1/4 whole wheat panko bread crumbs

1 tsp garlic powder

1 tbsp dried parsley

1/2 tbsp italian herbs

1/2 tbsp butter, melted

S&P

Preheat the oven to 375. Scrub the potatoes clean then put them in a pot to boil until fork tender. While that's boiling, clean 20 asparagus spears and toss them in a bit of olive oil with a dash of garlic powder, salt, and pepper (or whatever seasonings you prefer) and put in the oven for about 13-15 minutes or until tender. Meanwhile, heat a skillet with a little olive oil in it over medium heat. Once hot, drop in the scallops and cook for about 1-2 minutes on each side. Once they're cooked, put them onto a baking sheet. Be sure to place them close together, they should all be touching. Mix together the almonds, bread crumbs, garlic powder, parsley, herbs, butter, and salt and pepper, and layer over the scallops. Once the asparagus is done, put your oven to broil and broil the scallops for about 2-3 minutes, or until the topping looks brown and crispy. Once the potatoes are done, drain and drizzle with olive oil, salt, pepper, and some dried parsley for garnish.

Sarah's Review 

Ease: 3/5

Taste: 3/5

Comments: I think diver scallops (the bigger ones) would work better with a recipe like this because the crust would stay on them. The crust fell apart when I scooped them off the baking sheet and it became more of a scallop crumble. Also, I would add some olive oil to the topping as well to make it more moist. The topping itself had a really good taste though, I liked the almonds a lot with the scallops. All in all not bad for my first attempt, I'll try this recipe again with the changes and let you know how it turns out!