| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Scallops |
|
|
Salt and pepper |
|
|
Mushrooms — finely chopped |
|
|
Parsley — finely chopped |
|
|
Bread Crumbs |
|
|
Dry white wine |
|
|
Butter |
|
|
Lemon juice |
|
|
Sprig Parsley |
INSTRUCTIONS
Wash and drain 2 pounds of scallops and arrange them in scallop shells or
ramekins. If sea scallops are used, cut each into 4 pieces. Season the
scallops with salt and pepper, cover them with finely chopped mushrooms and
parsley, and sprinkle them with bread crumbs. Dot each shell with butter
and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking
sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a
few drops of lemon juice over each shell and garnish with parsley sprigs.
Recipe By : The Gourmet Cookbook I
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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