Yankee Plus Dec 2015
TABLE OF CONTENTS
It is as easy to steam a scallop in its shell as it is a clam. The results are festive in appearance and impressively sweet in taste.
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- 1 cup white wine
- 4 sprigs parsley and basil
- 2 slices onion
- 2 cloves garlic
- 2 pounds bay scallops in the shell
Add everything but the scallops to a 4-quart pan and cover. Bring to boil over high heat. Toss in scallops. Steam 3 to 5 minutes (the scallops automatically pop open). Serve immediately with melted butter for dipping. Or serve on the half shell with melted garlic butter.