PieSusan
Tortes Are Us
On rare occasions I make this dish. My dad loved it. I cobbled it together from many different sources and it became my own.
Pie Susan's Baked Scallops
Ingredients:
2 pounds shucked bay or sea scallops, rinsed and patted dry, sea ones quarter
salt and pepper, to taste
2 Tablespoons fresh lemon juice
2 Tablespoons sweet butter, melted
1/2 cup heavy cream
1/2 cup fresh bread crumbs
1/4 cup dry white wine
Sherry, to taste
Directions:
Put the scallops in a large mixing bowl, salt and pepper to taste. Then add the lemon juice, wine and sherry. Toss together. Generously butter a shallow 12 x 16-inch baking dish. Using a rubber spatula, scrap the scallop mixture and all of its liquid into the baking dish, then add the cream. Sprinkle the top evenly with the bread crumbs, then dribble the melted butter over the crumbs. Bake at 400 degrees for 12-14 minutes, or until the bread crumbs are pale gold.
Pie Susan's Baked Scallops
Ingredients:
2 pounds shucked bay or sea scallops, rinsed and patted dry, sea ones quarter
salt and pepper, to taste
2 Tablespoons fresh lemon juice
2 Tablespoons sweet butter, melted
1/2 cup heavy cream
1/2 cup fresh bread crumbs
1/4 cup dry white wine
Sherry, to taste
Directions:
Put the scallops in a large mixing bowl, salt and pepper to taste. Then add the lemon juice, wine and sherry. Toss together. Generously butter a shallow 12 x 16-inch baking dish. Using a rubber spatula, scrap the scallop mixture and all of its liquid into the baking dish, then add the cream. Sprinkle the top evenly with the bread crumbs, then dribble the melted butter over the crumbs. Bake at 400 degrees for 12-14 minutes, or until the bread crumbs are pale gold.
