Eleanor's Scallops
Amy
ingredients
- 1/4 lb butter/margarine
- 3/4 cup sliced almonds
- 1 1/2 lbs scallops
- 1/2 cup half and half
- 3 TBs finely chopped parsley
- 1/2 tsp salt
- 1/8 tsp oregano
- Dash pepper
- 2 TBs dry sherry
- 1 TBs cornstarch
- 1 1/2 tsp lemon juice
- Breadcrumbs
- Hot cooked rice
directions
- 1
Preheat oven to 350°
- 2
Melt butter in pan, add almonds and cook until lightly browned. Stir in scallops, cook gently, stirring occasionally until scallops lose their translucent look. Blend in half and half, parsley, salt, oregano and pepper.
- 3
Blend sherry smoothly with cornstarch and stir mixture into scallops. Cook, stirring occasionally until thickened. Blend in lemon juice.
- 4
Pour into a casserole dish and top with breadcrumbs. Bake until crumbs are browned.
- 5
Serve with rice.
notes
Originally from Jane Taylor
Source: Amy
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