Prep time 30 mins
Bake at 350 degrees for 30 mins
1 pound of scallops
1 pound of shelled shrimp
13 oz gluten-free breadcrumbs or 2 cups of regular breadcrumbs
One stick of unsalted butter and more to dot the top
4 chopped scillions
2 chopped garlic gloves
1/2 teaspoon old bay seasoning
1/2 teaspoon Hot sauce (optional)
1 and 1/2 fresh lemon with peel
Stuffing – in a large skillet melt butter on medium heat. Add garlic and scallions. Stir until you can smell garlic. Add breadcrumbs and sautéed until golden brown. Add 1 tablespoon of fresh lemon juice, hot sauce and old bay seasoning. Taste and season with salt and pepper. Set aside to cool.
Prepare the scallops and shelled shrimp and place in one layer in a large roasting pan. Once breadcrumbs are cool, pour crumbs on top of seafood and incorporate slightly, then pack down and distributed crumbs evenly. Dot top with butter and sliced lemons slices.
Bake at 350 for 30-40. Test at 30 mins. Don’t overcook seafood.
Serve hot with lemon, if needed, more melted butter.
Recipe created by Helen Chin Lui. Helen is a certified Reflexologist, Certified Energy Medicine Practitioner, Reiki Master/Teacher. She is the owner of the Healing Place and HealingPlaceEnergySchool.com
If you are exploring the benefits of reflexology and would like help, call Healing Place 508-359-6463 to schedule a consultation. We help people of all ages to find long term relief from chronic pain, chronic digestive problems and balance hormones naturally.
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