Broiled Scallops With Wine Sauce

Broiled scallops with wine sauce.
  • 1-1/2 pounds scallops, fresh or frozen
  • 2 tablespoons sliced green onion
  • 1/4 cup sherry
  • 2 tablespoons chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/4 cup butter or other fat, melted
  • 1 cup scallop liquid and water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Toast points
  1. Thaw frozen scallops. Remove any shell particles and wash.
  2. Cut large scallops in half.
  3. Combine onion, sherry, parsley, Worcestershire sauce, salt and pepper.
  4. Marinate scallops in sauce for 30 minutes.
  5. Drain; reserving sauce.
  6. Place a single layer of scallops on a greased broiler pan.
  7. Brush with butter.
  8. Broil about 3-inches from source of heat for 3 to 4 minutes.
  9. Turn carefully.
  10. Baste other side with remaining sauce and butter and broil 3 to 4 minutes longer.
  11. Remove scallops to a warm platter.
  12. Remove liquid from broiler pan.
  13. Combine cornstarch and water to make a thin paste.
  14. Add gradually to hot scallop liquid and cook until thick, stirring constantly.
  15. Serve over scallops.
  16. Garnish with toast points.
Serves 6.

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