Shell Creek Lemon Scallops Recipe

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Shell Creek Lemon Scallops

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


1Halve 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
2In 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.
3In 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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