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REC: Lightly Baked Scallops from Saveur Recipe. Very good, my comments follow...

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Joined: Apr 10, 2006


Posted to Thread #17779 at 2:43 am on Feb 21, 2010

The recipe calls for 12 bay scallops in each gratin dish. 12 looked so skimpy, so I put 1/2 cup of bay scallops in each dish, which looked more like 24 scallops. The bay scallops I found at Publix equaled 1/4 lb, or 1/2 cup of scallops for each dish.

I halved the recipe, and made just two gratin dishes, one each for me and DH. I didn't add the heavy cream.

These were DELICIOUS, and so rich that we only ate half of each gratin dish, and I saved the other half for a recycled dinner. Next time I'll add the heavy cream, to get more "gravy" for the starch veggie.

So maybe the "12 bay scallops to each dish" was correct, even though it looked so small at first.

I thought this was a very nice, quick dinner dish, if you have bay scallops available to you.

Served with orzo and a green salad. A good meal!


"A brandy for the Chef!"

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