Scallops Supreme, recipe from the Sunset Cookbook: Food with a Gourmet Touch (eG-friendly Amazon.com link).
I love scallops, when they're properly cooked. It's hit-or-miss whether I cook them properly. I've had a couple of hits, and a couple of misses. Tonight I decided to try a new recipe, with these scallops I bought last June. I thawed them and dried them carefully while deciding what to do with them, then hit on this recipe from the Sunset cookbook.
Oops! After committing myself to this recipe I realized that it called for 2 pounds of scallops, and I only had 1 pound's worth. I soldiered on. The basic recipe is to mix cream, white wine, lemon juice and seasonings, and pour them over the scallops before adding bread crumbs and butter. I thought I'd use only half the liquid and use the rest later. As I poured, I decided it wasn't important. I was probably using too big a baking pan.
After the scallops are mostly cooked, you can broil if desired. I turned up the heat, but my oven is out of sorts right now. Changing racks was enough.
Excellent flavor. My darling used to complain that he thought scallops were too dry. He wouldn't have thought so with this recipe.
