Parmesan Baked Scallops over Egg Noodles
goodfoodandtreasuredmemories.com
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodfoodandtreasuredmemories.com.
Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Paper towel
- Plate
Ingredients
- 2 Tbsp butter,
- 2 Tbsp flour
- 2 cups milk
- 40 grams Gouda cheese, grated
- 2 tsp fresh basil, chopped or basil paste
- 2 cloves garlic, minced
- 1/2 tsp veg salt
- few sprinkles of red pepper flakes
- 2 Tbsp butter, melted
- 300 grams wild-caught sea scallops, fresh or frozen (thawed)
- 1/2 cup panko bread crumbs
- 1/4 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp garlic powder
- 30 grams Parmesam cheese, grated
- 170 grams dry NO-YOLK egg noodles
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