Scallops With Grapes Recipe
Ingredients
| Sea scallop | 1 Pint | |
| Margarine | ||
| Onions | 2 Small, chopped | |
| Cornstarch | 1 Tablespoon | |
| 1 c. seedless white grapes | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Egg yolks | 2 | |
| Light cream | 1 /2 Cup (16 tbs) | |
Directions
Cut scallops into 3/4-inch cubes.
Saute scallops in 2 tablespoons margarine for 10 minutes; drain, reserv- ing pan drippings.
Add enough water to pan drip- pings to equal 1 cup liquid.
Melt 2 tablespoons mar- garine in 2-quart saucepan over medium heat.
Saute onions until golden; blend in cornstarch into onion mixture.
Remove from heat; stir in pan drippings gradually.
Cook over medium heat until mixture comes to a boil; boil for 1 minute, stirring constantly.
Reduce heat to low; add scallops, grapes, parsley, salt, cayenne pepper and garlic powder.
Beat egg yolks with cream; stir into scallop mixture gradually.
Turn into shallow 2 1 /2-quart baking dish.
Sprinkle with 1 cup fine dry bread crumbs if desired.
Bake at 400 degrees for 5 minutes.
Saute scallops in 2 tablespoons margarine for 10 minutes; drain, reserv- ing pan drippings.
Add enough water to pan drip- pings to equal 1 cup liquid.
Melt 2 tablespoons mar- garine in 2-quart saucepan over medium heat.
Saute onions until golden; blend in cornstarch into onion mixture.
Remove from heat; stir in pan drippings gradually.
Cook over medium heat until mixture comes to a boil; boil for 1 minute, stirring constantly.
Reduce heat to low; add scallops, grapes, parsley, salt, cayenne pepper and garlic powder.
Beat egg yolks with cream; stir into scallop mixture gradually.
Turn into shallow 2 1 /2-quart baking dish.
Sprinkle with 1 cup fine dry bread crumbs if desired.
Bake at 400 degrees for 5 minutes.
Chef
