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Catholic Recipe: Sea Scallops Supreme


  • 2 pounds sea scallops, fresh or frozen
  • 3/4 cup dry white wine
  • 2 teaspoons lemon juice
  • 1 teaspoon instant minced onion
  • 1/4 cup finely diced green pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup light cream
  • 1/3 cup soft bread crumbs
  • 2 Tablespoons butter(or margarine)
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This is a healthier way of eating fish, avoiding the fried foods. With a wine and herb sauce, these scallops are delicious.


Defrost scallops, if frozen; place scallops in single layer in shallow baking dish. Combine wine, lemon juice, instant minced onion, green pepper, rosemary, salt, and pepper; pour over scallops. Pour cream evenly over all. Sprinkle with bread crumbs; dot with butter. Bake at 450° for 15 to 20 minutes. If desired, place briefly under broiler for further browning. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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