Scallops, Wild Rice, and Orange, Ginger & Coconut Sauce
1 pound of sea scallops
Place sea scallops in milk, then dredge in mixture of Italian bread crumbs and Japanese Panko crumbs. Add parmesan cheese and a dash of salt. Place scallops on a cookie sheet, sprinkle with garlic powder, and spray with Pam.
Bake at 450 degrees for 20 minutes.
Place the cooked rice on a serving dish, arrange scallops on rice and top with heated sauce.
Recipe submitted by Carol Reppert of Clearwater, Florida