These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing.
2 large eggs
1 teaspoon fresh lemon juice
20 medium sea scallops (20–30 per pound)
1 cup all-purpose flour
1 ¼ teaspoons paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (1 stick) salted butter, melted
1 ½ cups panko bread crumbs
Tartar sauce and lemon slices, for serving
Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside.
Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.
Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
12 hard boiled eggs Make a brine: 3 c water 2 tbsp salt 1/2 tsp sugar add: 3 garlic cloves 1/2 tsp hot pepper flakes or a hot pepper 2 sprigs dill 2 bay leaves 3 tbsp sauerkraut juice (optional) 7/8 tsp coriander berries mashed 1/2 tsp sumac 1/4 tsp turmeric
2 large eggs
3 1/3 c buttermilk
2 c old fashioned oatmeal
1/2 c flour
1 tsp baking powder
1 tsp baking soda
add 1 1/3 c buttermilk
In a large bowl, whisk together the buttermilk and eggs. Add dry ingredients and mix until the batter is
combined. Let the batter stand at room temp for one hour or chilled overnight.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over the surface then
brush it with some of the oil. Working in batches, drop the batter of 1/2 c measures onto the griddle, cook
the pancakes for 2 min on each side, or until they are golden and cooked through. Serve with syrup.
1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional
With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.
In a third bowl, combine brown sugar, cinnamon, apples and nuts.
Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.
Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.
Recipe from “Friday Night Dinners” by Bonnie Stern.
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
¼pound unsalted butter, softened, plus more for greasing the pan 3large, ripe peaches 1 ¼cup sugar 1cup flour ¾teaspoon baking powder ¼teaspoon ground nutmeg 3eggs ¾cup crème fraîche
Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
Combine 1/2 cup/100 grams of the sugar with 1/4 cup of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Your caramel might harden by the time you spread the batter on top of the peaches. Don’t worry. It’ll melt by the time it comes out of the oven.
Peel and cube eggplant, note do not boil, sautee,boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used Mozzarella, cheddar and romano)
4 eggs, beaten
1-2 tbsp seasoned bread crumbs
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, bread crumbs and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. sprinkle with fresh herbs and serve