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Scallops With Grapes

Ingredients
  Sea scallop 1 Pint
  Margarine 1 Tablespoon
  Onions 2 Small, chopped
  Cornstarch 1 Tablespoon
  Seedless white grapes 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Egg yolks 2
  Light cream 1⁄2 Cup (8 tbs)
Directions

Cut scallops into 3/4-inch cubes.
Saute scallops in 2 tablespoons margarine for 10 minutes; drain, reserv- ing pan drippings.
Add enough water to pan drip- pings to equal 1 cup liquid.
Melt 2 tablespoons mar- garine in 2-quart saucepan over medium heat.
Saute onions until golden; blend in cornstarch into onion mixture.
Remove from heat; stir in pan drippings gradually.
Cook over medium heat until mixture comes to a boil; boil for 1 minute, stirring constantly.
Reduce heat to low; add scallops, grapes, parsley, salt, cayenne pepper and garlic powder.
Beat egg yolks with cream; stir into scallop mixture gradually.
Turn into shallow 2 1 /2-quart baking dish.
Sprinkle with 1 cup fine dry bread crumbs if desired.
Bake at 400 degrees for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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