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Baked Scallops




Source of Recipe


Jo Gainey


List of Ingredients




1 lb. scallops
18 scallop shells or ramekins to accomocate the scallops
3 Tablespoons butter, melted
1-2 teaspoons white balsamic vinegar--or white wine vinegar (--they taste
different!)
1/2 onion, peeled and chopped very finely (or try green onions)
1 tomato, seeded and chopped finely
salt and freshly ground pepper
8 slices bacon, chopped finely and cooked crispy




Recipe



Wash scallops, and then cut them into halves. Melt butter and dip all
sides of each scallop in the butter, set aside. Place 1 or 2
drops of balsamic vinegar in each rasher or shell and place the scallops on
top of the vinegar Scatter onion and tomato, season with salt and pepper and
top with bacon bits. Place the scallops on a baking tray.

Cook on the upper shelf of a preheated ° f oven for 8-10 minutes or until
the scallops are just cooked. Remove and set aside in a warm place. Serves
6-8 as an appetizer.

This tastes great with chopped swiss cheese as a topper instead of tomaots
if desired.


© recipe copyright rjgainey 2003