Baked Scallops with Swiss Cheese and Fen
Source of Recipe
California Sizzles~Easy and Distinctive Recipes for a Vibrant Lifestyle
List of Ingredients
2 pounds bay scallops
2 Tablespoons minced shallots
1/4 cup minced fennel bulb (also called celeriac or
fenuchi)*
1/2 cup butter
2 Tablespoons lemon juice
1 packet Splenda
4 ounces grated Swiss cheese
2 Tablespoons grated Parmesan cheese
1/4 cup seasoned finely crushed almonds
2 Tablespoons chopped fennel greens
Recipe
1. Preheat oven to 400 degrees.
2. Rinse scallops in cold water. Pat dry with paper
towels. Place in buttered casserole.
3. Saut� shallots and fennel in butter until soft but not
brown. Add lemon juice and Splenda. Pour over scallops.
4. Sprinkle 1/2 of both cheeses, 1/2 of the crushed almond
crumbs and all the fennel greens over the scallops. Toss
gently to coat evenly.
5. Sprinkle top with remaining cheeses and almond 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
If fennel is unavailable you may use an equal amount of
chopped celery and add about 2-3 drops anise flavoring.
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc. 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.
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