Sort ingredients
afferson
QR Code
Listen
Pdf
Preheat the oven to 350 degrees F (180 C).
Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away.
Pat the scallops very dry with paper towels and place in a lightly greased 18.6 ounce baking dish.
In a small bowl, microwave the butter until just melted.
Whisk together the butter, wine, lemon juice, ⅛ cup Parmesan cheese, salt, pepper, minced garlic, and ½ tablespoon fresh parsley.
Pour some of the butter mixture over each of the scallops.
Cover the dish with foil and bake 20-25 minutes or until cooked through. The internal temperature should be 115 degrees F.
While the scallops bake, cook the pasta according to the package directions.
Uncover the scallops and sprinkle with the remaining ⅛ cup Parmesan cheese and the paprika.
Place the scallops under a broiler and broil for about 2 minutes or until golden brown.
Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.
Garnish with the remaining ½ tablespoon fresh parsley.