Scallops - Aunt Anne

• 2 lbs. scallops Bake raw scallops in butter and sherry
• 2-3 Tbsp. butter at 350 degrees for 8-10 mins.
• 1/3 c. sherry
• While seafood is pre-cooking make a white sauce of:
• 6 Tbsp. butter
• 1/2 c. flour If using less than 2 lbs. seafood
• 1/2 t. salt may cut this in 1/2.
• 2 c. milk
• 2 c. extra sharp cheese
• (shredded)

1. When scallops have cooked, drain about 1/2 of sherry and butter from pan, leaving enough
2. to cover bottom. Grate cheese and blend into white sauce. Pour cheese sauce over the
3. scallops (in same 9 x 13 pan.) Sprinkle top with cracker crumbs or Pepperidge Farm dressing
4. mix (bread crumbs) and bake 15 more mins. at 350 degrees. May put under broiler 5 mins.
5. to brown, but watch carefully.
6. Can use a combination of scallops, shrimp or crabmeat--delicious!

butter, butter, sherry, while seafood, butter, flour if using, salt, milk, extra sharp cheese

Taken from www.epicurious.com/recipes/member/views/scallops-aunt-anne-52710841 (may not work)