BAKED SCALLOPS

Ingredients

Ingredient Weight Measure Issue
SCALLOPS,SEA,RAW 30 lbs 2 gal 1 qts
JUICE,LEMON 11-1/2 oz 1-3/8 cup
BREADCRUMBS 1-3/8 lbs 1 qts 2 cup
SALT 1/2 oz 3/8 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
PAPRIKA,GROUND 1/8 oz 1/8 tsp
BASIL,SWEET,WHOLE,CRUSHED 1/4 oz 1 tbsp
GARLIC POWDER 3/4 oz 2-2/3 tbsp
BUTTER,MELTED 1 lbs 2 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup

Method

1 Wash scallops thoroughly; cut large ones in half. Drain well.
2 Marinate scallops in lemon juice 5 to 10 minutes.
3 Mix bread crumbs, salt, pepper, paprika, basil and garlic.
4 Drain scallops. Dredge scallops in seasoned bread crumbs. Place an equal quantity of scallops in each steam table pan.
5 Drizzle 1/2 cup melted butter or margarine over top of scallops in each pan. Using a convection oven, bake at 350 F. 20 minutes
on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove from oven; sprinkle each pan with 2 tablespoons parsley. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
124 cal 6 g 14 g 5 g 37 mg 257 mg 32 mg

Portion

4-1/2 Ounces

Yield

100


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