Chafing Dish Scallops
|Butter/Margarine||1⁄8 Pound (About 1/4 Cup)|
|Sliced unblanched almonds||3⁄4 Cup (12 tbs)|
|Scallops||1 1⁄2 Pound|
|Half and half||1⁄2 Cup (8 tbs) (Also Called Light Cream)|
|Finely chopped parsley||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Melt butter in blazer (top) pan of chafing dish over direct heat; add almonds, and cook until lightly browned.
Stir in scallops; cook, gently stirring occasionally, until scallops lose their translucent look.
Blend in half-and-half, parsley, salt, oregano, and pepper.
Blend the Sherry smoothly with cornstarch; stir into scallops and cook, stirring occasionally, until thickened.
Blend in lemon juice.