Scallops With Grapes
|Sea scallop||1 Pint|
|Onions||2 Small, chopped|
|Seedless white grapes||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
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.