For an elegant first course to your next special dinner, try this simple and attractive appetizer. While the grapefruit adds a refreshing flavor contrast to the scallops, it also makes them more affordable.
You can assemble this recipe a few hours in advance up through step 4. The dishes should be covered and refrigerated until you are ready to proceed. Add 3 to 4 minuets to baking time.
You can use fresh or frozen scallops. If using fresh, thaw before starting the recipe.
This recipe is for four servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.
Quick and Tasty.
Hot and Cold Appetizers, Section 1, Card 35
Baked Scallop Appetizer
- 3/4 pound scallops
- 1/2 cup white wine
- 1 large grapefruit
- 1/4 cup butter melted
- 2 tablespoons green onion tops sliced.
- Salt to taste
- Paprika to taste
Rinse and drain the scallops. Place in a small saucepan and add wine. Cover and simmer for 8 minutes. Drain, reserving liquid.
Cut scallops into 1/2-inch slices.
Meanwhile, peel grapefruit. Divide into sections, removing seeds and membranes. Cut each section in half.
Combine scallops and grapefruit in 4 buttered scallop dishes or individual baking dishes.
Combine 1/3 cup reserved cooking liquid with butter and green onions. Heat until butter is melted. Spoon hot mixture evenly over scallops and grapefruit. Sprinkle with salt and paprika.
Bake at 360 for 6 minutes. Garnish with watercress or parsley sprigs, if desired. Serve immediately.
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