I think scallops are my very favorite seafood, well maybe lobster runs a close second. They are definitely much easier to find in Minnesota than Maine lobsters! My very favorite way to cook scallops is to broil them wrapped in bacon and then serve with a side of maple syrup (are my New England roots showing?). I wanted to try something different and it turned out very flavorful, delicious, and oh so quick and easy to make. If you can handle a knife and a fork, you can make this!
I used sea scallops and cut them in half to make disks but I think this breading would work as a topping for any fish. If using bay scallops obviously don’t cut them and bake them for 10-15 minutes instead of the 18-20 minutes.
Heat oven to 425 degree. Spray the bottom of a glass baking dish large enough to hold 20-24 scallop disks. Arrange in the bottom of the dish:
10-12 large sea scallops, cut in half to make 20-24 disks
In a 2 cup bowl mix together:
3/4 cup gluten free bread crumbs
2 teaspoons diced parsley
zest and juice of 1 lemon
1/4 teaspoon herbamare
2 tablespoons coarsely chopped pumpkin seeds (if preferred use sesame, sunflower, etc.)
2-3 tablespoons olive oil
Spread the breading mixture evenly over the scallops. Into a cold skillet add:
6 ounces bacon, chopped (optional)
Brown and then drain on a paper towel before sprinkling the bacon bits on top of the breading. Bake at 425 degrees for 18-20 minutes.
I served it with a tossed salad that included tomatoes and avocado.
cookingwithoutallergens 
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