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Dinah's Baked Scallops
My kid doesn't like seafood or anything that comes in shells so it's hard getting him to like this, much less eat it. But I love the scallops prepared this way, just one problem. The drizzling sauce calls for too much liquid - butter and white wine - and it made the crumbs too soggy. I would cut the liquid in half to get a more crispy crumb. Perhaps I did it wrong, anyone had the same problem?
It was wonderful otherwise!
1 user found this review helpful
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Reviewed On:
Jan. 12, 2001
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