Ingredients for Asparagus And Scallop Rolls
- 12 medium asparagus spears
- 1 1/2 cups fresh scallops
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Italian Seasoning (quantity not specified in recipe)
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup honey mustard (for dipping)
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How to Make Asparagus And Scallop Rolls
- Preheat oven to 375°F (190°C).
- In a food processor, combine 1/2 cup chopped fresh scallops, 2 cloves minced garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pulse until a coarse paste forms.
- Spread 1/2 cup panko breadcrumbs on a sheet of wax paper.
- Spread about 1 tablespoon of the scallop mixture onto the panko, leaving a 1-inch border.
- Place 1 asparagus spear (about 6 inches long) in the center of the scallop mixture.
- Using the wax paper as an aid, tightly roll the panko and scallop mixture around the asparagus spear.
- Repeat steps 4-6 until all ingredients are used.
- Place rolls seam-down on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the rolls are golden brown and the scallops are cooked through.
- Serve immediately with your favorite mustard sauce (a Dijon mustard mixed with a touch of honey and lemon juice is recommended).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
3g
Carbs
0g
