Shell Creek Lemon Scallops

Shell Creek Lemon Scallops Recipe

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Lynnda Cloutier


Scallops served in lemon shells make an impressive first course. Serve on lettuce cups and accompany with French bread for soaking up the delicious butter.Unknown Source


★★★★★ 1 vote



  • ·
    3 large lemons
  • ·
    1/4 cup dry white wine
  • ·
    1 lb. sea scallops, quartered
  • ·
    1 cup butter or margarine
  • ·
    1 small clove garlic, crushed
  • ·
    1 tbsp. minced fresh parsley

How to Make Shell Creek Lemon Scallops


  1. Halve the lemons. Squeeze juice from pulp to measure 1/2 cup. Remove all pulp. Remove a thin slice from bottom of each lemon shell to make shell stand level. Set shells aside
  2. In heavy enamel or stainless pan, blend 1/4 cup lemon juice and wine. Add scallops and simmer covered for 5 minute or til tender. Drains scallops well. Discard liquid.
  3. In same pan, melt butter. Add remaining 1/4 cup lemon juice and garlic. Heat gently to blend flavors Remove from heat, add scallops and toss carefully. Fill lemon shells with scallops and lemon butter sauce. Place under broiler for 2 minutes to brown edges of scallops. Remove form broiler and sprinkle with minced parsley. Serve at once. Serves 6

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About Shell Creek Lemon Scallops

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