Bacon Crusted Baked Scallops

Being landlocked.  That is so dumb.  All the places I have ever lived (minus Chicago, and Lake Michigan might as well be a sewer…) have been landlocked. Can I just say again, how dumb that is.  I go to whole foods to buy my seafood and you know what, I am always wondering where the eff it came from and how long ago it arrived here, and crap, how long has this thing been dead?

Trying to navigate what seafood to buy is tough no matter who you are.  But you know what I learned to do in the second grade.  Ask questions. Probably earlier.  From what I understand I was quite the inquisitive whitlet.

That’s right, you really smart people. You can ask your fishmonger (it’s for real his title..don’t feel awkward about it. or do.) what’s fresh that day.  You can ask him/her (lets not be sexist, girls can be fishmongers, too) when they get their shipments in, where they come from, how they are packaged, if they are flash frozen, when they were caught, and do you know what?  They will know.

And if they don’t.  Put the fish down and walk away.

Bacon Crusted Baked Scallops

By Whitney, February 28, 2012

Bacon Crusted Baked Scallops

You know you want it.



In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Season the scallops with salt and pepper. Put olive oil on a baking sheet, and evenly space the scallops.  Top with the breadcrumb mixture and crushed red pepper. Pour the white wine in the baking dish.  Bake at 425F for 10 minutes.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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