Recipe
- 1 pound bay scallops (or sea scallops, quartered)
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- ¼ cup heavy cream
- ½ cup fresh bread crumbs mixed with 2 tablespoons melted butter
Preheat the oven to 400° F.
Mix wine, lemon juice, salt and pepper in medium bowl. Stir in scallops. Add cream and stir.
Place in a shallow, medium greased baking dish. Sprinkle with crumb mixture. Bake until scallops are done, mixture is bubbly and crumbs are browned, about 15 to 20 minutes.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Scallops are bivalves that swim briefly by rapidly opening and closing their shells. They may do this to avoid predators like sea stars.
Erika Young, Coastal and Marine Education Specialist
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