Recipes

Emerald Scallops with Arugula Crumbs
  • Ingredients
  • 1-1/3 pounds fresh bay scallops
  • 1 small lemon
  • 1/4 cup sweet butter, at room temperature
  • 1/4 cup Emerald Arugula Pesto
  • 2/3 cup dry bread crumbs
  • salt
  • lemon wedges
Directions
  1. Preheat the oven to 450F
  2. Wash scallops thor- oughly in hot water to remove fishy odor, and place in a single layer in a lightly oiled baking dish
  3. Squeeze lemon juice over all. Blend together the butter and pesto in a small bowl
  4. Add bread crumbs until the mixture has a crumbly texture
  5. Season to taste with salt
  6. Spoon the topping over the scallops
  7. Bake for about 7 minutes until just barely hot and bubbly
  8. Turn up heat to broil and cook for another 3 minutes so the top is just a little brown and crunchy
  9. Serve hot with lemon wedges on the side
  10. Serves 6.


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