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Pettini alla Veneziana (Venetian Scallops)


1 lb. sea scallops
1 small onion, minced
2 tablespoon butter
1/2 c. dry white wine
1 c. heavy cream
1/2 tsp. ground nutmeg
1/2 c. seasoned fresh breadcrumbs
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees. Sauté onion in butter until tender. Add scallops and gently cook 5 minutes. Stir in wine. Cook gently, uncovered, until liquid is almost completely evaporated. Stir in cream and nutmeg. Pour into baking dish. Blend together breadcrumbs and cheese. Sprinkle evenly on top. Bake uncovered about 15 minutes until bubbly.




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