Macanese Baked Seafood
This Macanese specialty features a medley of seafood topped with garlic butter breadcrumbs, baked until golden crisp. The seafood remains tender and juicy.
Ingredients
13 items- Shrimp (prawns) 200 g
- Squid 200 g
- Scallops 150 g
- White fish fillet 200 g
- Breadcrumbs 1 cup (100 g)
- Butter (unsalted) 40 g
- Garlic 4 cloves
- Dry white wine 2 tablespoons
- Lemon juice 1 tablespoon
- Salt ½ teaspoon
- Black pepper ¼ teaspoon
- Parsley 2 tablespoons
- Olive oil 1 tablespoon
Nutrition
Steps （8 steps）
Peel and devein shrimp, leaving tails on; cut squid into rings; halve scallops; cut fish into chunks. Pat all seafood dry with paper towels.
Place seafood in a large bowl. Add white wine, lemon juice, salt, and black pepper. Toss gently and marinate for 15 minutes.
In a small saucepan over low heat, melt butter. Add minced garlic and cook for about 1 minute until fragrant, without browning.
Remove from heat. Stir in breadcrumbs and half the parsley until combined – this is the garlic butter breadcrumb mixture.
Preheat oven to 200°C (400°F). Spread the marinated seafood evenly in a shallow baking dish.
Sprinkle the breadcrumb mixture evenly over the seafood. Drizzle with olive oil or dot with extra butter if desired.
Bake in the middle rack for 12–15 minutes until the breadcrumbs are golden and the seafood is cooked (shrimp pink, fish opaque, scallops golden at edges).
Remove from oven, squeeze fresh lemon juice over the top, and garnish with remaining parsley. Serve immediately.
Tips
For even cooking, cut seafood into similar-sized pieces. If breadcrumbs brown too quickly, tent loosely with foil. You can mix some grated Parmesan into the breadcrumbs for extra flavor.
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