Liturgical Year : Recipes : Sea Scallops Supreme

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Catholic Recipe: Sea Scallops Supreme

INGREDIENTS

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:

Food Categories

Feasts

None

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

DIRECTIONS

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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