"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon and Herb Basted Scallops Recipe

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This recipe for Lemon and Herb Basted Scallops, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy/Jeff Yarema
Added: Monday, September 22, 2008


4 tbsp butter melted
2 tbsp lemon juice
1 clove garlic, crushed
1 tsp fresh basil, finely chopped
1 tsp cilantro finely chopped
1 tsp fresh mint, finely chopped
16 oz frozen scallops
1 red onion, cut into wedges
1 red bell pepper, cut into triangles
wooden skewers
lemon wedges

Combine the butter, lemon juice, garlic and herbs and set aside.

Thread scallops, onion and red bell pepper onto skewers and brush with the butter mixture.

Place the skewers onto a preheated grill plate turning once and brush with butter mixture, until scallops are just cooked (approximately 5 minutes).

Serve garnished with watercress and lemon wedges

Number Of Servings:
Number Of Servings:




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