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Baked Scallops - Elegant Creamy Baked Scallops
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Rich and satisfying dish of cream and scallops baked to supreme perfection.. VERY good! VERY easy!

S. Chokel


  • 1 lb (.5 kg). bay scallops (or sea scallops, quartered)
  • 2 tbsp (30 ml) dry white wine
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) white pepper
  • 1/4 cup (60 ml) heavy cream
  • 1/2 cup (125 ml) fresh soft bread crumbs
  • 2 tbsp (30 ml) melted butter
  • In a medium bowl, mix the bread crumbs with the melted butter and set aside.
  • Mix wine, lemon juice, salt, and pepper in medium bowl.
  • Stir in scallops, then add cream and stir.
  • Place mixture in shallow baking dish or french ramekin.
  • Sprinkle with bread crumb mixture.
  • Bake at 400 degrees (200 C.) until scallops are done, mixture is bubbly and crumbs are browned, approximately 15 minutes.
Serve as a great luncheon or light dinner fare with a crisp salad and a buttery croissant with wild strawberry perserves. I like to add a wild rice side dish or rice pilaf and maybe some glazed carrots to accompany the meal when serving it as a dinner entree.

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