Baked Scallops
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:34pm

Ingredients




30 pounds SCALLOPS
1 pound BUTTER PRINT SURE
tablespoon GARLIC DEHY GRA
cup LEMON FRESH
cup PARSLEY DEHY #2 ½
pound BREAD SNDWICH 22OZ #51
2 teaspoons PEPPER BLACK 1 LB CN
tablespoon BASIL SWEET GROUND
1 teaspoon PAPRIKA GROUND
teaspoon SALT TABLE 5LB

Preparation

1 PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 2 WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL. 3 SOAK SCALLOPS IN LEMON JUICE 5-10 MINUTES. SET ASIDE FOR USE IN STEP 4. 4 MIX BREAD CRUMBS, SALT, PEPPER, PAPRIKA, BASIL AND GARLIC. 5 DRAIN SCALLOPS. DREDGE SCALLOPS IN SEASONED BREAD CRUMBS. PLACE AN EQUAL QUANTITY OF SCALLOPS IN EACH PAN. 6 DRIZZLE 1/2 CUP MELTED BUTTER OR MARGARINE OVER TOPS OF SCALLOPS IN EACH PAN. BAKE 30 MINUTES. 7 REMOVE FROM OVEN; SPRINKLE EACH PAN WITH 2 TBSP PARSLEY. SERVE IMMEDIATELY. 8 NOTE: 9 IN STEP 2, 2 LB LEMONS A.P. (8 LEMONS) WILL YIELD 1 1/3 CUPS JUICE 10 IN STEP 2, 1/3 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 CUP COLD WATER MAY BE USED FOR JUICE. 11 IN STEP 4, OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE 12 IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES ON HIGH FAN, CLOSED VENT. 13 IN STEP 6, 4 1/2 OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE USED. SEE RECIPE NO. A-11. 14 SERVING SIZE: 6 TO 12 SC