Scallops Supreme Recipe
Ingredients
2 pounds scallops, fresh or frozen
1/2 cup light cream
1/4 cup dry white table wine
2 teaspoons lemon juice
1 teaspoon crushed instant minced onion or 1/2 teaspoon scraped fresh onion
1/4 cup finely chopped green pepper
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup soft bread crumbs
Butter
Directions
Arrange scallops in 6 individual baking dishes, 6 large scallop shells, or a 1 1/2 quart shallow baking dish.
Mix together cream, wine, lemon juice, onion, pepper, rosemary, salt, and pepper.
Pour in equal portions over each dish of scallops (at this point, you can refrigerate scallops to cook later in the day).
Just before baking, top each dish with about 2 tablespoons soft bread crumbs.
Dot with butter and bake in a very hot oven (450°) for 15 minutes.
Slide scallops under the broiler for a few seconds for additional browning, if desired.
Mix together cream, wine, lemon juice, onion, pepper, rosemary, salt, and pepper.
Pour in equal portions over each dish of scallops (at this point, you can refrigerate scallops to cook later in the day).
Just before baking, top each dish with about 2 tablespoons soft bread crumbs.
Dot with butter and bake in a very hot oven (450°) for 15 minutes.
Slide scallops under the broiler for a few seconds for additional browning, if desired.
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