Tuesday, April 1, 2008

Scallops Chilean Style



12 scallops
12 scallop shells (or individual oven proof dishes)
2 tbsp. butter
1 c. white wine
4 tbsp. lemon juice
Black ground pepper
4-5 tbsp. shredded cheese


Put 1 scallop on each shell or 3 in each small oven-proof dish. Put 1/2 teaspoon butter on each scallop, and 1 teaspoon wine. Put 1/2 teaspoon lemon juice on each, add salt and pepper and shredded cheese. Place shells or oven-proof dishes in oven and bake at high temperature until cheese is melted, 3-4 minutes.

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