Scallops richarde
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops |
| 4 | Cloves minced garlic | |
| 4 | tablespoons | Butter |
| 2 | teaspoons | Italian seasoning |
| 4 | tablespoons | White wine |
| 2 | tablespoons | Parmesan cheese |
| 1 | cup | Plain SOFT bread crumbs |
| 3 | tablespoons | Butter |
Directions
Prepare a shallow casserole or gratin dish by buttering (much preferred) or spraying with butter-flavored spray. Alternatively, 4 small casseroles or gratin dishes may be used for individual service.
Place scallops (please, don't use bay scallops) in prepared dish(es).
Large scallops may be halved horizontally. Sprinkle evenly with butter dots, Italian seasoning, minced garlic, white wine, and Parmesan cheese.
In a medium skillet or saucepan, sautee the bread brumbs with the 3 TBS butter until light brown. Sprinkle the crumbs over the scallops.
Bake in a preheated 400 degree oven for 10 to 12 minutes, until the breadcrumbs are golden brown and the scallops are hot and bubbly.
Serve immediately.
Submitted By RICHARD DOUVILLE On 09-07-95