Recipe: Cheesy Garlic Herbed Scallops

This is my shortcut topping for baked scallops instead of layering garlic-butter-cheese which I find time consuming and messy. The panko creates a crunchy outer crust while the addition of thyme works well with the scallops. This sauce also works well with baked mussels (tahong), baked clams or with baked fish. 

Nice to pair with chardonnay or any crisp white wine.

Cheesy Garlic Herbed Scallops

by Jenny Sibi

Prep Time: 30 mins.

Cook Time: 20 mins.

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Ingredients (24 medium sized scallops)

• 24 pcs medium sized scallops, opened top in shell
• 1/2 stick butter (1/4 cup)
• 5 cloves garlic, chopped
• 1 tsp. dried thyme
• 1 tsp. all purpose flour
• 1 1/2 cup fresh milk
• Salt and white pepper
• 3 heaping tablespoons cheese spread or 1/2 cup grated quick melt cheese
• Panko (Japanese bread crumbs)
• Extra grated cheese

Instructions

1. Arrange scallops in a baking tray.
2. Melt butter in a sauce pan and add the garlic. Saute until soft but not toasted.
3. Add flour to make a roux and then milk to make a garlic flavored bechamel sauce.
4. Once thickened, add the cheese and stir until melted to make mornay sauce.
5. Finally add thyme and turn off heat.
6. Use this sauce to top the scallops. then pack a layer of panko on top of the sauce and sprinkle the remaining cheese on top of the panko.
7. Broil in the oven for 15 to 20 minutes or until the cheese has melted and nicely browned.
8. Serve with a sprinkle of chopped parsley and a squeeze of lemon juice before serving.

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