Venetian Scallops
 

This is from Recipe du Jour

Venetian Scallops

1 tablespoon margarine or butter
1 small onion -- thinly sliced
1 pound sea scallops -- cut in half
1/2 cup dry white wine
OR
1/2 cup chicken broth
1/2 cup whipping (heavy) cream
1/4 teaspoon freshly grated nutmeg
1/4 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese

Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over
medium-low heat. Cook onion in margarine, stirring occasionally, until
tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until
liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread
crumbs
and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or
until hot and bubbly. Yield: 4 servings.

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Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g
Protein;
11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 3 Fat.

Vicki