3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
125 g. SELECTED VARIETIES
In a frying pan, brown onion, garlic and herbs in half the butter.
Add white wine and cook over very low heat about 15 minutes.
Remove herbs. Add scallops to sauce.
Cook for a few minutes. When scallops lose their sheen, they are cooked. Do not overcook them or they become tough and rubbery.
Knead remaining butter, breadcrumbs and parsley together. Divide scallop sauce among the six shells, cover with breadcrumb mixture and brown a few seconds under broiler. Serve hot.
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