4 Tbs Miyoko’s Creamery vegan unsalted butter, melted
1Â 1/2 lb bay scallops, rinsed and drained (be sure to remove the adductor muscle from scallops, if present)
1/2 cup gluten-free panko bread crumbs
1/4 cup baked prosciutto, chopped
3 garlic cloves, minced
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried parsley
Preparation
Melt vegan butter in a microwave safe dish.
Preheat the oven to 400 degrees F (200 degrees C).
Pour melted vegan butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer on top of butter.
In a separate bowl- mix bread crumbs, chopped prosciutto, minced garlic, onion powder, garlic powder, oregano, and parsley together.
Sprinkle spice mixture evenly over scallops in a casserole dish.
Bake scallops in the oven until scallops have hardened and breadcrumbs have browned, approximately 20 minutes.
