Portuguese Scallops Recipe

• 8 lg. scallops in their shells
• 2 ounce. butter
• 2/3 c. thick tomato sauce
• 1 tbsp. dry port wine
• 1 clove garlic, minced
• Salt and pepper
• 1 sprig parsley, minced
• 4 tbsp. grated cheese

1. Place the scallops, flat shells upwards, on your cooker's warm plate.
2. Once the start to open, pry them full open with a knife, remove the contents and keep such liquid as is released.
3. Separate corals and white muscles as usual, wash them and cut the muscles into thick slices.
4. Fry the corals lightly in half the butter.
5. Place corals, sliced muscles, tomato sauce, reserved scallop juices, port, garlic, salt and pepper in a casserole and cook for 10 min, adding the parsley for the last 5 min.
6. Clean 4 of the 8 deep shells, dispose the cooked mix in these, sprinkle the grated cheese on top and dot with the remaining butter.
7. Cook in the oven for 5 min, till browned on top.

butter, tomato sauce, port wine, clove garlic, salt, parsley, grated cheese

Taken from cookeatshare.com/recipes/portuguese-scallops-52200 (may not work)