Scallops in Sherry
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
bay scallops
|
|
| 1 | tablespoon |
sherry
sweet |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | ounce |
butter
melted |
|
| ½ | ounce |
bread crumbs
dry, white |
|
| 1 | teaspoon |
sherry
dry |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
bay scallops
|
|
| 15 | ml |
sherry
sweet |
|
| 0.6 | ml |
salt
|
|
| 28.9 | ml/g |
butter
melted |
|
| 14.5 | ml/g |
bread crumbs
dry, white |
|
| 5 | ml |
sherry
dry |
|
| 1 | x |
black pepper
|
*
|
Directions
Preheat oven to 550.
Turn setting to Broil.
If using cheap scallops, add sweet sherry and salt and marinate for awhile.
Melt the butter.
Put half into a serving casserole and mix the other half with the breadcrumbs.
Put scallops into butter-bottomed casserole and top with crumbs.
Sprinkle sherry and pepper over.
Broil until crumbs are golden, just a few minutes.
