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Baked Scallops with Swiss Cheese and Fen




Source of Recipe


California Sizzles~Easy and Distinctive Recipes for a Vibrant Lifestyle


List of Ingredients




2 pounds bay scallops
2 Tablespoons minced shallots
1/4 cup minced fennel bulb (also called celeriac or
fenuchi)*
1/2 cup butter
2 Tablespoons lemon juice
1 packet Splenda
4 ounces grated Swiss cheese
2 Tablespoons grated Parmesan cheese
1/4 cup seasoned finely crushed almonds
2 Tablespoons chopped fennel greens



Recipe



1. Preheat oven to 400 degrees.
2. Rinse scallops in cold water. Pat dry with paper
towels. Place in buttered casserole.
3. Sauté shallots and fennel in butter until soft but not
brown. Add lemon juice and Splenda. Pour over scallops.
4. Sprinkle 1/2 of both cheeses, 1/2 of the crushed almond
crumbs and all the fennel greens over the scallops. Toss
gently to coat evenly.
5. Sprinkle top with remaining cheeses and almond 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
If fennel is unavailable you may use an equal amount of
chopped celery and add about 2-3 drops anise flavoring.
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Copyright 1999 by The Junior League of Pasadena, Inc. All
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