2 cups cubed (1”) cornbread (homemade or store bought)
1 cup cubed (1”) sourdough bread
1 tbsp fresh parsley, chopped
1 Tbsp fresh thyme leaves
½ tbsp fresh tarragon, chopped, or 1 tsp dried
1 egg, beaten
⅓ cup seafood stock (sub vegetable stock if you can’t get seafood)
1/3 cup half & half
Sea salt & black pepper
Preheat oven to 375 F.
Season scallops with salt and pepper.
In a large, deep pan over medium-high heat, melt 2 Tbsp butter. When the pan is hot, add scallops and cook until seared, about 2 minutes per side. Remove scallops and set aside, and reduce heat to medium-low
Add remaining 2 Tbsp of butter, and once melted add garlic, carrot, celery, and onion and sauté until vegetables are soft and translucent – about 5 minutes. Remove from heat.
Add cornbread, sourdough bread, parsley, thyme, and tarragon and stir gently until ingredients are mostly combined.
Add 1/3 cup seafood stock to cornbread mixture. In a small dish, beat egg into half & half, and add to cornbread mixture. Add salt and pepper (about ¼ tsp each). Stir gently to fully combine ingredients.
Transfer mixture into a baking dish, or keep in the pan if using an oven safe pan. Add remaining 1 Tbsp butter, broken into small pieces, over top. Place in oven for 25 minutes, until top has crisped up and browned. Serve warm and enjoy!