Scallops Meunière

Ingredients

• 1 pound bay or sea scallops, side “hinge” removed, above
• Hide ingredients for Bound Bread Crumb or Cracker Coating 1 Bound Bread Crumb or Cracker Coating (opens in new tab) Bound Bread Crumb or Cracker Coating
  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg, slightly beaten
  • 1 tablespoon water or milk

  Sub-recipe steps

  1. Pat the food dry. Whisk together in a shallow bowl: 1 cup all-purpose flour; 1 ¼ cups water
  2. Mix in a second shallow bowl: 1 ½ cups Seasoned Crumbs
  3. Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
  4. Pat the food dry. Have ready a shallow bowl of: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper
  5. Combine in a second shallow bowl: 1 large egg, slightly beaten; 1 tablespoon water or milk
  6. Stir together. Place in a third bowl: 1 ½ cups Seasoned Crumbs or other crumbs
  7. Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
• 4 tablespoons (½ stick) butter
• Fresh lemon juice
• Finely chopped parsley
• Salt and black pepper to taste
• Hide ingredients for (Tomatoes Provençale) 1 (Tomatoes Provençale) (opens in new tab) (Tomatoes Provençale)
  • ½ cup fresh bread crumbs
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 garlic cloves, finely chopped
  • 2 teaspoons olive oil
  • 4 firm-ripe medium slicing tomatoes
  • Salt and black pepper
  • Olive oil

  Sub-recipe steps

  1. Preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking dish. Combine in a small bowl: ½ cup fresh bread crumbs; 2 tablespoons grated Parmesan; 2 tablespoons chopped parsley; 2 tablespoons chopped basil; 2 garlic cloves, finely chopped; 2 teaspoons olive oil
  2. Halve crosswise, then gently squeeze the seeds from: 4 firm-ripe medium slicing tomatoes
  3. Arrange cut side up in the baking dish and season to taste with: Salt and black pepper
  4. Spoon the bread crumb mixture over the tomatoes, gently patting it into a dome on each. Drizzle over the tops: Olive oil
  5. Bake until the bread crumbs are golden and the tomatoes are softened, about 50 minutes.