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
Ingredients
- 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
Instructions
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Rinse and drain the scallops. Place in a small saucepan and add wine. Cover and simmer for 8 minutes. Drain, reserving liquid.
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Cut scallops into 1/2-inch slices.
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Meanwhile, peel grapefruit. Divide into sections, removing seeds and membranes. Cut each section in half.
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Combine scallops and grapefruit in 4 buttered scallop dishes or individual baking dishes.
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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.
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Bake at 360 for 6 minutes. Garnish with watercress or parsley sprigs, if desired. Serve immediately.
Recipe Notes
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