Baked Scallops with Lime Oil & Sriracha Mango Balsamic
Featuring: Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
- 8-10 sea scallops
- 2 Tbsp Lime Olive Oil
- 2 cloves chopped garlic
- 1 chopped shallot
- 1/2c fresh bread crumbs or ¼ c seasoned boxed breadcrumbs
- 2 Tbsp melted butter
- 2 Tbsp Garlic Olive Oil
- Sriracha Mango Balsamic
- Sliced mango
- Avocado and halved cherry tomatoes
- Fresh lemon juice
Rinse 8-10 sea scallops In a small bowl, combine scallops, 2 Tbsp Lime Olive Oil, 2 cloves chopped garlic and 1 chopped shallot.
Prepare 1/2c fresh bread crumbs or use ¼ c seasoned boxed breadcrumbs, mixed with 2 Tbsp melted butter.
Preheat oven to 400. Lay scallops evenly in a baking dish and sprinkle bread crumbs on each scallop. Bake 20 minutes.
Serve over spaghetti mixed with 2 Tbsp Garlic Olive Oil. Drizzle Sriracha Mango Balsamic upon serving.
Serve with sliced mango, avocado and halved cherry tomatoes, drizzled with fresh lemon juice.