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BASSETT’S SCALLOPS NANTUCKET
01:00 AM EDT on Wednesday, October 29, 2008
BASSETT’S SCALLOPS NANTUCKET
1 pound sea scallops
2 tablespoons butter
2 ounces sherry wine
2 slices American cheese
2 ounces seasoned bread crumbs
Boil or bake scallops with the wine and butter until they turn white, approximately 5 to 8 minutes depending on the size.
Pour into in a casserole dish so the butter and wine coat the scallops. Top them with the American cheese. Sprinkle with the bread crumbs. Bake in a 350-degree oven for five minutes or until cheese melts.
Serves two.
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