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Baked Scallops |
These baked scallops are so clean and scrumptious! First, simmer them with a touch wine, after which in short bake them with a creamy sauce.
Ingredients :
- 2 pounds sea scallops (approximately four cups), sparkling or thawed if frozen, dry-packed
- 1 cup dry white wine (which includes a Sauvignon Blanc)
- 1/4 teaspoon salt (leave out if the use of salted butter)
- 6 tablespoons unsalted butter, divided
- 1 half of cups finely chopped onion
- 2 1/2 tablespoons flour
- half of cup first-class breadcrumbs
Instructions :
Prep : 5M | Cook : 6M | Ready in : 35M |
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Notes :
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