Baked Bay Scallops with Breadcrumbs

Baked Bay Scallops with Breadcrumbs is Some Kinda Good served over hot cooked grits.

Living on the Georgia coast, I’ve eaten my fair share of seafood. In fact, in my house, we eat
mostly seafood and a good bit of chicken for its affordability and access. Weeknight dinners are
often made with shrimp and pasta, or pan-seared white fish with sautéed vegetables, such as
squash and zucchini. Not only is seafood delicious, but it’s so quick to cook and good for you.
Not too heavy and just right for springtime.

This recipe is easy as it comes together in one 9 x 13 dish, butter, lemon juice, breadcrumbs and all.

I’ve recently started buying and cooking more with scallops too, and the other evening I made
one dish that keeps calling my name: Baked Bay Scallops with Breadcrumbs. The dish is so
easy because it all comes together in a 9 x 13 casserole dish. There’s no standing over the
stove and waiting – you pop it in the oven and set the timer, and you’re free to get other things
done while dinner cooks.

When it comes to scallops, there are sea scallops and bay scallops. Size is the most obvious
difference when distinguishing the two; sea scallops are much larger than bay scallops – nearly
three times the size. Bay scallops are sweeter, more tender, and typically used in seafood stews
and casseroles. They’re only found on the east coast in bays and harbors.

When you can’t find fresh scallops, look for good quality frozen brands. The key is to make sure
you pat them dry once thawed, to ensure they get a nice golden brown sear and so they are not
watery when baked. Scallops are a rich and hearty meal that you don’t have to enhance too
much to enjoy. They feel luxurious and make an impressive presentation on the plate.

In my recipe, the scallops cook in a nice lemon butter sauce, and are finished with fresh parsley
from the garden. The “breadcrumbs” are made from one of my favorite snack crackers – Italian
Herb crisps and mixed with melted butter. I serve the scallops over hot cooked grits, alongside
some in-season asparagus and cherry tomatoes for a pop of color. The asparagus roasts right
alongside the scallops in the oven and the supper sides are ready at the same time. This meal
is the very definition of Some Kinda Good. I hope you enjoy! For more recipes like this one, pick
up a copy of my best-selling memoir with recipes, available wherever books are sold.


Baked Bay Scallops with Breadcrumbs

● Bay Scallops, patted dry, 1 pound
● Juice of half a lemon
● 1 stick unsalted butter, divided
● Salt and Pepper to taste
● 1 Cup Italian Herb Crackers, such as Townhouse Flatbread Crisps
● 1-2 tablespoons Olive oil
● Fresh parsley, chopped

Preheat the oven to 400 degrees. Grease a 9 x 13 casserole dish with butter cooking spray. Pat the scallops dry with paper towels. Place the scallops in the casserole dish and season well on each side with salt and pepper. Squeeze half of the lemon juice over the top of the scallops evenly to coat.

In a food processor or blender, pulse the crackers with ¼ cup of melted butter, until they are a
fine breadcrumb consistency. Pour the breadcrumbs evenly over the scallops. Dice four tablespoons of butter and dot the scallops with the butter.

Drizzle the scallops and breadcrumbs with olive oil before placing in the oven. Cook for 20 minutes until breadcrumbs begin to brown. Let cool slightly and top with fresh parsley. To serve with grits, cook grits separately (according to package directions), using beef broth in place of water. Plate by spooning the grits onto a plate, and top with four scallops. Squeeze a splash of fresh lemon juice over the top just before serving.


New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

Bake Your Own King Cake for Mardi Gras

My first King Cake was a success, thanks to Taste Of Home!

Mardi Gras means “Fat Tuesday” in French, and is the celebratory carnival that leads up to the beginning of Lent. The name “Fat Tuesday” refers to the practice of consuming all of the food forbidden while fasting during Lent, which begins on Ash Wednesday. This past week, I had fun celebrating this Louisiana holiday by baking my first King Cake at home. 

I love the ease of baking and mixing the ingredients in the same pan!

Last year this time in Savannah, I searched the city over for the festive cake, and I couldn’t find one at a single bakery. So, I made it my mission to bake my own this year, especially when I came across this easy recipe in Taste of Home, one of my favorite food magazines. It was really delicious and reminiscent of a cinnamon coffee cake.

This brown sugar and butter mixture is what makes the cake reminiscent of a cinnamon coffee cake.

What’s fun and unique about king cakes is that after baking, a plastic baby is tucked into the cake, and tradition dictates that finding the baby in your slice symbolizes luck and prosperity, and the finder becomes the ‘king’ or ‘queen’ of the day. The traditional colors of Mardi Gras — purple, green and gold were introduced in 1872 and later assigned a meaning: gold for power, green for faith and purple for justice.

The brown sugar mixture is swirled into the cake for great flavor!

With this being my first time baking the famous cake, I hadn’t considered just where I would find a small plastic baby. Funny story – we searched the toy aisle of Wal-Mart after coming up empty-handed in the baby shower section. We shared the cake with my church small group, and everyone joked that we had the biggest King Cake baby they’d ever seen. It made for some good laughs.

Our King Cake baby came from the toy aisle at Wal-Mart, lol! We couldn’t find the tiny plastic ones, so this baby was XL and ready to party!
What’s unique about the confectioners sugar frosting is it contains butter! I couldn’t stop eating it.

Today I’m sharing the recipe with you, so you can have some fun in your own kitchen. Laissez les bon temps rouler (pronounced Lay-say le bon tom roo-lay), meaning let the good times roll!

Best food magazine ever.

Easy One-Dish King Cake
Recipe Courtesy of Taste of Home magazine and Joy the Baker

Ingredients

For the Cake Batter:

  • unsalted butter to grease the pan
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 teaspoons RapidRise or Instant Yeast
  • 2/3 cup very warm milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten

Instructions

Grease an 8-inch round cake pan with butter. Add the dry ingredients including the yeast to the cake pan and whisk to combine. Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan. Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping. In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy. Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow to rest for 5 more minutes.

To bake the cake, place pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.

Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!


New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

Cookbook Feature Friday: Lemon Bars

Paula Deen’s Southern Baking Cookbook includes this delicious lemon bar recipe.

Happy Cookbook Feature Friday! Today’s post is all about the tart, cold and sugar-dusted lemon bar. Featuring one of Paula Deen’s latest cookbooks, Southern Baking, these bars are super easy to make and serve as the perfect treat when you want a little something sweet.

One of the coolest moments of my life was getting to gift Paula Deen my own book, while attending her book signing

I was outside in my front yard the other day, when my neighbor approached carrying a tray of several bottles of freshly squeezed lemon juice. She has a big Meyer lemon tree, and just before the fruit expired, she had to come up with a way to use up all the lemons that hadn’t been picked. She gifted several neighbors with the juice, and I put it to good use right away! What a sweet gesture.

Freshly squeezed lemon juice can be used in cocktails, desserts and even as a glaze.

Loved:

  • Using fresh meyer lemon juice from my neighbor’s lemon tree to make these!
  • The tart and sweet balance of this dessert
  • You can eat them cold or warm and they’re Some Kinda Good either way
  • The recipe requires only 7 ingredients.

Didn’t Love:

  • Baking with parchment paper. If you’re impatient like me, the paper is a pain to peel off the baked goods. I’d rather use baking spray and forgo the parchment paper.
  • These take a while too cool.

“Whenever you’re craving a refreshing treat, these luscious goodies will always hit the spot.”

-Paula Deen
Yum!

Lemon Bars
From the Southern Baking Cookbook by Paula Deen

  • 2 1/4 cups all-purpose flour, divided
  • 3/4 cup confectioner’s sugar
  • 1 cup cold butter, cubed
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons lemon zest
  • 1/2 cup lemon juice
  • Garnish: confectioners’ sugar

Pre-heat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with baking spray. Line the pan with parchment paper, letting the excess extend over the sides. In the workbowl of a food processor, pulse together 2 cups flour and confectioners’ sugar until combined. Add cold butter; pulse until mixture is crumbly and just holds together when pressed with fingers. Firmly press mixture into bottom of prepared pan. Bake until edges are golden brown, about 15 minutes.

Meanwhile, in a large bowl. whisk together eggs, granulated sugar, lemon zest and juice and remaining 1/4 cup of flour until smooth. Pour onto hot crust (crust must be hot).

Bake until filling is set, 20 to 25 minutes. Let cool in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Garnish with confectioners’ sugar if desired.


New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

Cookbook Feature Friday: Shrimp and Crawfish

Shrimp and Crawfish from The VeryVera Cookbook

Happy Friday! This week, we cooked with a new ingredient: CRAWFISH! I haven’t ever worked much with crawfish, but I really love it. This little creature, also known as a “creek lobster,” tastes like a cross between crab legs and shrimp. It’s slightly sweet and easy to break down.

Continue reading “Cookbook Feature Friday: Shrimp and Crawfish”

Aunt Adela’s Cold Georgia Blue Crab Dip

From left: Levi, Angela, Kurt, Rebekah and Max go crabbing on the St. Simons Island Pier.

In early April, I went on vacation with two of my best friends of 25 years, including our families – kids, pets and all. We rented a beach house on St. Simons Island and spent the week eating to our hearts’ content, lounging on the beach and having jam sessions by the pool. It was the ideal vacation, complete with dolphin watching, strolling on the pier and working on our tans, but the most fun I had all week was when we rode our bikes to the pier for a little crabbing adventure. Continue reading “Aunt Adela’s Cold Georgia Blue Crab Dip”

Old Fashioned Thumbprint Cookies

Thumbprint cookies originated in Sweden. Known as Hallongrotta/hallongrottor in Swedish, the meaning literally translates, “raspberry cave.” I love these shortbread-style, buttery cookies because they’re so easy to make and can be customized to fit any occasion. They melt in your mouth! Continue reading “Old Fashioned Thumbprint Cookies”

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Mini Shepherd’s Pies Perfect for Picnics

Today’s post continues our countdown to St. Patrick’s Day in Savannah with my recipe for mini shepherd’s pies! Creamy, cheesy delights, the pie crust makes a delicious vehicle for these hearty handhelds. Meat and potatoes, what’s not to love? Continue reading “Mini Shepherd’s Pies Perfect for Picnics”

Chicken Salad Cabbage Cups with Green Grapes

St. Patrick’s Day in Savannah is one of the most anticipated events of the year and I LOVE making festive food to celebrate. I recently had the opportunity to cook an Irish-inspired picnic for my co-workers, and this week, leading up to the biggest party of the year, I’ll be unpacking the recipes from our feast here on the blog. First up is my Chicken Salad Cabbage Cups!

Continue reading “Chicken Salad Cabbage Cups with Green Grapes”

Rainy Day Venison Stew

Cooking with ground venison is much like cooking with ground beef. It can be
substituted for most any ground beef recipe. I make tons of Italian dishes with it,
like spaghetti, lasagna and venison rigatoni and love cooking up big batches of
venison chili and stew, like the recipe I’ll share today. Continue reading “Rainy Day Venison Stew”

Slow-Cooker Mexican Chicken Chili

Busy weekends or weekdays call for slow-cooker recipes! This Mexican Chicken Chili is so easy to put together and as flavorful as it gets. You don’t even have to brown the chicken first! Warm and comforting, the tender chicken, after cooking all day, literally falls apart with the touch of a fork. Topped with sour cream, sharp cheddar, crunchy tortilla chips and fresh parsley, this chili is light and satisfying. For a complete meal, serve with warm dinner rolls. Continue reading “Slow-Cooker Mexican Chicken Chili”