Parmesan Baked Scallops over Egg Noodles

Whether broiled, fried, baked or pan-seared, fresh, wild-caught scallops are an excellent stand-alone dish or will compliment a salad or pasta with their sweet flavor and delicate texture.

Sea scallops are widely known for their iconic, beautiful shape …. a fan-like shell with fluted grooves. Different varieties are found in oceans all over the world and come in many sizes. For commercial purposes they are labeled similar to shrimp. A number is used to designate how many scallops of a given size it would take to constitute a pound. The label 20/30 means it would take 20/30 scallops to make up a pound and labels like U10 means it would take less than (‘under’) 10 to make a pound.

Scallops are bivalve mollusks (meaning having 2 shells- usually united by a hinge) that have a reddish-pink, upper shell and white or cream colored, lower shell.

Brion & I love seafood so this meal definitely works for us.

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Parmesan Baked Scallops over Egg Noodles
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Rating: 5
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Instructions
Gouda Sauce
  1. In a saucepan, melt butter; whisk in flour & cook, stirring until frothy. Add milk, whisking until sauce comes to a boil & starts to thicken. Add cheese & spices & continue to cook a few more minutes, stirring constantly. Remove from heat; set aside.
Parmesan Scallops
  1. Preheat oven to 400 F.
  2. In a 9-inch square baking dish, melt butter & toss scallops in it. In a bowl, combine next 5 ingredients & sprinkle over scallops. Gently stir to spread them out in one layer. Bake about 15-20 minutes.
Egg Noodles
  1. In a pot of salted, boiling water cook egg noodles until al dente. Drain. Reheat sauce & combine with pasta. Divide between two serving plates & top each with baked scallops.

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