johnr@tekig.UUCP (John Rettig) (04/04/84)
Someone asked for a scallop sauce recipe for pasta. I don't
know how this is on pasta; it is excellent when served over
rice. It also takes just about 20 minutes to prepare, and
it is as good as it is simple. I'm not sure what the policy
in this newsgroup is for copyrighted recipes, but this came
out of the the pamphlet "Shellfish Cookbook", by the
Washington State Department of Fisheries, 1972.
Scallops in Cream Sauce
1 lb. scallops (large East coast scallops are best; Gulf or West
coast are distant seconds)
1/2 cup cream
2 tbsp. butter
2 tsp. bread crumbs
Preheat oven to 450 F. Wash scallops and place in a heatproof
9" by 13" baking dish sprayed with no-stick or equivalent, pour
cream over, dab with butter, and sprinkle with bread crumbs.
Place in oven with a cookie tray underneath on the next shelf
down (unless you enjoy cleaning ovens), and bake for 15 minutes.
Serves 2-3.