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Scallops and Les Eschallots


1 medium chopped onion
4 chopped shallots
1/2 stick butter
20 cleaned raw scallops
1/2 cup dry white wine
1/2 cup bread crumbs
1/2 teasp. celery leaves
1/4 bay leaf
1/4 teasp. thyme
1/4 teasp. marjoram
2 Tablesp. parsley
1 clove minced garlic

(Use fresh herbs in this truly gourmet recipe when possible)

In a large skillet, simmer onion and shallots for 5 minutes in butter. Add scallops, wine, bread crumbs, herbs and garlic. Simmer for 10 more minutes until scallops are done. Place under broiler for 4 minutes. Serves four. If you follow these simple directions carefully, I guarantee that you'll impress your guests with your culinary expertise!

Caution:
From experience I have found that these ingredients will brown and easily burn if left under the broiler too long or too close to the broiler, so monitor carefully!




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.