irections for sauce:
This recipe makes enough sauce for about
Cajun Scallops for dinner anyone? Get ready
Shrimp -- Prepare your shrimp, scallops and vegetables.
Vegetable Base --
Rinse scallops in cold water and drain well.
Toss flour in a quart plastic bag or put in bowl.
Dredge scallops in flour. and shake off excess.
In casserole dish, place scallops in single layer.
Pour chicken broth around scallops until ALMOST covered.
Pour melted butter over all.
Add pinch of Thyme.
Top with enough crushed Ritz crackers to thinly cover.
Bake 350 degrees approximately 40 minutes.
e your seasoning for the scallops.
Make sure to pat
nd let cool.
Cut scallops in half crosswise if they
Set aside.
For Scallops:.
Rinse scallops and dry well- salt
Scallops -- In a large pot on
he crust for the scallops.
Rinse the scallops and pat dry
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
inse and pat dry the scallops. Slice in half on equator
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Scallops -- Bring the scallops to room temperature while you
Start with fresh sea scallops, as large as you can
Rinse scallops in cold water; pat dry
hick paste.
It's best to refrigerate the paste for
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
Thaw scallops and shrimp (if frozen).