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Pasta, Seafood, Eggs and Grains:
Baked Scallops with Swiss Cheese and Fennel

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


INGREDIENTS:
2 pounds bay scallops
2 Tablespoons minced shallots
1/4 cup minced fennel bulb
1/2 cup butter
1 Tablespoon lemon juice
4 ounces grated Swiss cheese
2 Tablespoons grated Parmesan cheese
1/4 cup seasoned fine bread crumbs
2 Tablespoons chopped fennel grass
TO PREPARE:

1.  Preheat oven to 400 degrees.
2.  Rinse scallops in cold water.  Pat dry with paper
    towels.  Place in buttered casserole.
3.  Sauté shallots and fennel in butter until soft but
    not brown.  Add lemon juice.  Pour over scallops.
4.  Sprinkle 1/2 of both cheeses, 1/2 of the bread crumbs
    and all the fennel greens over the scallops.  Toss
    gently to coat evenly.
5.  Sprinkle top with remaining cheeses and bread crumbs.
6.  Bake for 15 � 20 minutes until scallops are tender 
    when pierced with a knife and cheeses are golden and
    bubbly.

NOTE:  May also be baked and served in 4 individual
       ramekins.

SERVES: 4



Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved.

Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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