"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 ounces sea scallops Salt and pepper to taste 1 ounce Sherry 1 cup herb-flavored stuffing 1/2 cup melted butter
Cut scallops into halves. Place in single layer in buttered 6x10-inch baking dish. Sprinkle with salt and pepper. Drizzle with wine. Top with mixture of stuffing and butter. Bake at 375º for 15 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.