Scallops With Herbs Recipe
Ingredients
| Scallops | 1 pound | |
| 2 cups cracker crumbs | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pinch of cayenne | ||
| Parsley | 1 Tablespoon, minced | |
| Rosemary | 1/8 Teaspoon | |
| Dill | 1/8 Teaspoon | |
| Marjoram | 1/8 Teaspoon | |
| 1/4 cup sherry wine | ||
| Butter | 1/4 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Green olives | 4 Tablespoon, chopped | |
Directions
GETTING READY
1. Preheat oven to 350°F.
2. Halve large scallops across the grain and using a wet cloth wipe them.
MAKING
3. Mix all the ingredients, excluding olives and cream.
4. In a casserole, make a layer with the crumb mixture, top with a scallop layer and repeat the process till all the mixture is used.
5. Top with cream and bake for 30 minutes.
SERVING
6. Garnish with 1 tbsp chopped green olives and serve hot.
1. Preheat oven to 350°F.
2. Halve large scallops across the grain and using a wet cloth wipe them.
MAKING
3. Mix all the ingredients, excluding olives and cream.
4. In a casserole, make a layer with the crumb mixture, top with a scallop layer and repeat the process till all the mixture is used.
5. Top with cream and bake for 30 minutes.
SERVING
6. Garnish with 1 tbsp chopped green olives and serve hot.
Chef
