Baked Sea Scallops with Tarragon and Panko

The best way to cook sea scallops is to sear them in a hot cast-iron pan, but when you are cooking for a crowd, baking is a good second best, and much less labor intensive. These were delicious.

Yields 4-6 servings


2 pounds sea scallops, rinsed and drained

4 tablespoons butter, melted

4  cloves garlic, minced

1 small onion chopped

2 teaspoons dried tarragon

Salt and pepper to taste

3/4 cup Panko

3 tablespoons olive oil 

Chopped parsley for garnish

Lemon wedges for garnish


Preheat oven to 425 degrees F.

Place scallops, melted butter, garlic, onions and tarragon in a bowl. Season with salt, and pepper. Stir to combine. Transfer to a casserole dish. Arrange the scallops in a single layer.

In a separate bowl, combine Panko and olive oil and stir to mix. Sprinkle on top of scallops.

Bake in the preheated oven until crumbs are brown and scallops are done, about 12 to 15 minutes. Top with parsley, and serve with lemon wedges on the side.

I served this with couscous and a salad, and a crisp white wine.

Rick’s Berkshire Jambalaya

For tonight’s Shrove Tuesday dinner my son requested that we have both pancakes and jambalaya, which is a thing their church in Alexandria does. “Dad, do you have a jambalaya in you?” he asked last week. It was in rotation during his childhood, but I seldom make it anymore because it is a pile of food, and until the pandemic, it was just the two of us.

Continue reading

Rick’s Pandemic Chicken Noodle Casserole

Since Price Chopper cancelled my pick-up order, I have turned to my pantry to feed the six of us (a couple of my grandchildren and their parents are quarantining with us.) You know those cans of chicken breast you bought at Costco or BJ’s in case you wanted to make chicken salad or there was a pandemic, now is their time to shine. Continue reading