Baked Shrimp And Scallops With Herbs Recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp and scallops baked with a flavorful herb and breadcrumb topping. Perfect for a quick yet elegant meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 300G Picard Msc Scallops With Tomato & Rosemary
• 200G Picard - Breaded Shrimp
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 200G All Things Butter Unsalted Butter
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Oregano 100g
• 227G Paxo Golden Breadcrumbs
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Arrange 1 lb of shrimp and 1 lb of scallops in a single layer in a casserole dish or 9 x 13-inch baking pan. Sprinkle 3 tbsp of sherry, along with a pinch of salt and pepper, evenly over the seafood.
3. 3. In a mixing bowl, combine 1/2 finely chopped onion, 4 minced garlic cloves, 1 tbsp chopped parsley, 1 tbsp dried oregano, and 1/4 cup of breadcrumbs. Mix well to create the topping.
4. 4. Evenly sprinkle the breadcrumb mixture over the seafood in the baking dish.
5. 5. Melt 1/2 stick of butter and drizzle it over the breadcrumb topping.
6. 6. Bake the dish in the preheated oven for about 20 minutes, or until the shrimp and scallops are opaque and cooked through. Be careful not to overcook.
7. 7. Remove from the oven and serve immediately, garnished with additional parsley if desired.