Monday, November 23, 2009

RuthAnn's scallops

Served with baby peas on top of spaghetti (half lengths)

Mom makes these scallops that you just can't get enough of. They're so simple, but really really good. She also does shrimp this way sometimes, or a mixture of the two.

RuthAnn's Scallops (and Shrimp)

1 lb scallops and/or shrimp
1/4 c olive oil
1/4 c seasoned bread crumbs
Clove of garlic, minced
Fresh parsley


Marinate seafood through parsley together for about an hour. Pan fry in butter and olive oil, adding thyme.

1 comment:

Eileen Bergen said...

Oh yummy - I love scallops and am always looking for new ways to do them. Thank you.