From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 400 degrees.
2. Rinse scallops in cold water. Pat dry with paper towels. Place in buttered casserole.
3. Saute shallots and fennel in butter until soft but not brown. Add lemon juice. Pour over scallops.
4. Sprinkle 1/2 of both cheeses, 1/2 of the bread crumbs and all the fennel greens over the scallops. Toss gently to coat evenly.
5. Sprinkle top with remaining cheeses and bread crumbs.
6. Bake for 15 – 20 minutes until scallops are tender when pierced with a knife and cheeses are golden and bubbly.
NOTE: May also be baked and served in 4 individual ramekins.
SERVES: 4
- 2 pounds bay scallops
- 2 Tablespoons minced shallots
- 1/4 cup minced fennel bulb
- 1/2 cup butter
- 1 Tablespoon lemon juice
- 4 ounces grated Swiss cheese
- 2 Tablespoons grated Parmesan cheese
- 1/4 cup seasoned fine bread crumbs
- 2 Tablespoons chopped fennel grass
TO PREPARE:
1. Preheat oven to 400 degrees.
2. Rinse scallops in cold water. Pat dry with paper towels. Place in buttered casserole.
3. Saute shallots and fennel in butter until soft but not brown. Add lemon juice. Pour over scallops.
4. Sprinkle 1/2 of both cheeses, 1/2 of the bread crumbs and all the fennel greens over the scallops. Toss gently to coat evenly.
5. Sprinkle top with remaining cheeses and bread crumbs.
6. Bake for 15 – 20 minutes until scallops are tender when pierced with a knife and cheeses are golden and bubbly.
NOTE: May also be baked and served in 4 individual ramekins.
SERVES: 4
