I had invited my husband for dinner at Chez Debby's, that Saturday night. (This is my way of saying I would be cooking at home, for Date Night, and he'd be doing all of the cleanup). Truthfully, I am very lucky that my husband does most of the kitchen cleanup on a regular basis. Chez Debby's is affordable cooking, but I try to kick things up a few notches so that it looks like restaurant quality. Ina Garten to the rescue:
These are a decent size, and the price was just right.
Pernod, but I don't have that on hand. I wasn't going to invest in a bottle, just for this recipe.
Tarragon and seafood are meant for one another. I love the really mild notes of licorice.
...parsley*, lemon juice, Pernod*, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
*I didn't use these ingredients.
Fold the panko in with a rubber spatula and set aside.
NOTE: Don't use bread crumbs! Panko crumbs are much easier to find, nowadays. Check the international aisle of your supermarket. Panko gives a beautiful crunch to this recipe, and the crumbs would become soggy.
Distribute the scallops among the 3* dishes.(NOTE: I scaled this recipe for two.)
Spoon the garlic butter evenly over the top of the scallops.
Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler (which I did) for 2 minutes, until browned.
Since the oven was already preheated, I decided to roast fresh asparagus with salt, pepper and a little olive oil. I like to use my cast-iron skillet for ease.
A printable recipe is at the bottom of this post. Enjoy!