Poached Scallops with Crumb Topping
|Scallops||1 Pound, thawed (Fresh Or Frozen)|
|Milk/Light cream||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cracker crumbs||2 Cup (32 tbs) (Rich Rounds Such As Ritz)|
|Freshly ground pepper||1 Pinch|
Cut large scallops in half; place on 9-inch (1 L) pie plate with largest pieces on outside.
Cover with double thickness of damp paper towels and micro-cook at high for 4 minutes.
Let stand, covered, while making topping.
Topping: In 4-cup (1 L) dish, micro-cook butter at high until melted; stir in cracker crumbs, salt and pepper.
Remove paper towels from scallops; pour milk over.
Sprinkle with crumb mixture and micro-cook at High for 2 to 4 minutes or until scallops are tender but not overcooked.
Sprinkle lightly with paprika.