Updated Thursday, May 23rd, 2002
Yield: 4 servings
On the expensive side, like any scallop recipe, but very good. While the scallops marinate, you will have just enough time to make a salad and prepare the side dishes. Just before serving, cook the scallops; they'll be ready in a flash.
Marinate the scallops in the vermouth, garlic, and salt and pepper for about 30 minutes. Drain and mix with the bread crumbs. Heat the butter in a large heavy skillet over medium heat. Add the scallops and saute until they are cooked through, 3 to 4 minutes. Place on a warmed serving platter and garnish with the parsley and lemon wedges.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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