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Scallops ageganata
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| Artist: |
_ |
| Categories: |
Scallops, Seafood |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 3
| tbsp | Bread crumbs, dried | | 1
| tsp | Fresh parsley | | 1/4
| tsp | Oregano, each & | | | Lemon peel, grated | | 1
| tbsp | Margarine, reduced calorie | | 1/2
| tsp | Margarine, reduced calorie | | 8
| oz | Scallops, bay or sea | | 1
| tbsp | Lemon juice, freshly squee | | 1
| tbsp | Dry vermouth | | 1
| cup | Garlic, minced |
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Procedures:
| 1 | In mixing bowl, combine crumbs, parsley, oregano & lemon peel; add margarine & mix well until thoroughly moistened. | | 2 | Set aside. | | 3 | Preheat broiler; in shallow flameproof 1 ?c. casserole, arrange scallops; mix together remaining ingredients & pour over scallops. | | 4 | Broil 6 inches from heat until scallops are opaque, 4 to 5 minutes. | | 5 | Sprinkle crumb mixture evently over scallops & broil until crisp & lightly browned, about 1 minute longer. |
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