Ingredients
- Fresh bay scallops
- Vermouth
- Pernod
- Olive oil
- Chopped garlic
- Chopped fresh parsley
- Freshly ground black pepper
Directions
1. Preheat broiler.
2. For each hors d'oeuvre, place 2 scallops in the center of a bay scallop shell. Spoon 2 teaspoons vermouth, 1 teaspoon Pernod, and 2 teaspoons olive oil over the scallops. Sprinkle with a little garlic, parsley, and pepper.
3. Place the shells on a baking sheet. Broil 6 inches from the heat just until browned and cooked, about 3 minutes. Let cool slightly before serving, in the shells.
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Submitted 6/13/05.
Source: Silver Palate Good Times Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Broiled Bay Scallops on Half Shell