1 September, 2013
Johnnie Wherren’s Baked Scallops
3 tablespoons butter, divided
2 tablespoons flour
1 cup chicken broth
salt and pepper
⅛ teaspoon nutmeg
1 pound scallops*
buttered bread crumbs
Preheat oven broiler
In a small sauce pan, melt 2 tablespoons butter, stir in flour, slowly add broth. Return to heat, stirring constantly until sauce is thick and smooth. Blend in salt, pepper and nutmeg.
Saute scallops in 1 tablespoon butter, approximately 5 minutes. Combine with sauce and put all in a baking dish.
Top with additional sauce and cover with buttered bread crumbs. Sprinkle with Parmesan cheese, and brown quickly under the broiler.
* Also works well if you substitute fresh, peeled shrimp or fresh crab meat.
Recipe by: Johnnie Wherren
One thought on : 1
Johnnie Wherren was a distant cousin of Mom’s on her mother’s side. She lived in southern Maine, where fresh seafood was plentiful.