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
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