So it turns out I don't love the little scallops. I really enjoy the big ones, but the little ones, not so much. Dinner on this particular evening had a seafood theme. I made Near East Rice Pilaf rice box and roasted broccoli to accompany the following two recipes.
1/2 cup butter
1 tablespoon prepared Dijon-style mustard
1/2 tablespoon fresh lemon juice
1/2 tablespoon chopped garlic
1/2 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
1 pound scallops, rinsed and dried. (Peeled, deveined raw shrimp would also work nicely)
Preheat oven to 450 degrees F
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange scallops in a shallow baking dish. Pour the butter mixture over the scallops.
Bake in preheated oven for 12 to 15 minutes or until the scallops are opaque.
Baked Dijon Salmon
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees F.
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.