"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
This recipe for Broiled Cape Scallops, by Denise Wyer, is from The Donovan Family Online Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs. Cape scallops 1/2 lb butter Juice of l lemon 1 cup bread crumbs 1 tbl finely chopped parsley 1/4 tsp thyme Paprika salt & pepper to taste
Dry scallops with towel. Add lemon juice to scallops. Mix well until scallops are coated. Melt butter in heavy casserole. Mix bread crumbs and seasonings and add to melted butter. Spread crumbs on top of scallops. Broil until cooked through, about 10 min. Do not overcook. Serve with lemon wedges.
*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.