1 pound of Scallops, patted dry with paper towels
3 Tablespoons salted Butter
2 Tablespoons minced Shallot
2 Tablespoons Lemon Juice
2 Tablespoons dry White Wine
1/3 cup Gluten Free Panko
1/3 teaspoon Garlic Powder
Salt and Pepper to taste
Heat the oven to 425 degrees
Place the Scallops (touching) in an 8 - or 9 inch square or round baking pan and season lightly with Salt and Pepper on both sides.
Put the Gluten Free Panko in a small bowl and add the Garlic Powder and a little Salt.
In a small frying pan, melt the Butter and then remove 1 Tablespoon to pour into the Panko mixture, stirring to mix.
Add the Shallots to the remaining Butter and cook until lightly softened. Then add in the Lemon Juice and White Wine and bring to a boil. Turn off the heat. Pour over and around the Scallops.
Spoon the Panko on top of the Scallops. Put the pan into the oven and cook for 15 minutes. Check to see if the topping is browned. If not, turn on the broiler and watch carefully for another 1 - 2 minutes or until the topping is nicely browned.
Five Element Analysis
Scallops belong to the Water Element. The Lemon Juice brings in a little of the Wood Element and the Wine contributes a bit of the Fire Element. The Shallots add the Metal Element as does the Butter and since the GF Panko is made mostly of Rice Flour, that adds even more Metal. Only the Earth Element is missing, so this dish would be good served with Potatoes or another Earthy vegetable and other sides dishes containing Wood and Fire foods would ensure a balanced Five Element meal.