My husband’s favorite seafood is scallops. Make sure you buy them from a reputable fish monger. Buy them dry and large. Just make sure they are golden underneath before you take them out of the oven. Fish in general takes only 10 minutes per a inch of thickness.
Ingredients: 1 Pound large sea scallops; 1/4 cup almond flour and 2Tbsp. grated (dry) cheese mixed with ½ cup seasoned bread crumbs, 1Tbsp. fresh chopped thyme or 1/4Tsp. dry thyme; 1 large egg beaten in a medium bowl; about 1-1/2Tbsp.olive or canola oil.
Preheat oven at 400 degrees.
Using a damp paper towel wipe clean the scallops and remove the tough muscle on the side, scraping off with a knife. Put about 2 Tbsp. bread crumbs aside and spread out the rest in a platter.
Coat a cast iron pan with 1 Tbsp. oil. Add all the scallops in the beaten egg and turn them over with a fork to coat well. Drop the scallops over the bread crumbs scattering them all over. Then sprinkle the top with the set aside bread crumbs. Carefully pick up a few scallops at a time with a fish spatula and place them in the coated cast iron pan. Sprinkle a few drops of oil on the top. Bake them for 7 to 8 minutes in a preheated oven until they are golden underneath. You cook them only on one side. Take the pan out and turn them over in the pan, wait for 5 minutes and serve them golden side up with rice, quinoa, salad and/or mashed potatoes.