White Wine Scallops with Garlic Ciabatta

• 1 tablespoon oil
• 1 stick celery, finely chopped
• 1 carrot, peeled and finely chopped Target 2 lb For $3.00 thru 02/06
• 1 zucchini, finely chopped
• 500 g medium scallops with coral, trimmed
• 3/4 cup white wine
• 2 cloves garlic, crushed
• 250 ml PHILADELPHIA Original Cream For Cooking
• 1 tablespoon baby capers
• Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup finely chopped parsley
• 60 g butter, melted
• 2 cloves garlic, extra, crushed
• 150 g ciabatta, torn into small chunks
• Green salad, to serve

1. HEAT the oil in a large frypan and gently cook vegetables over a low heat for 10 minutes or until tender.
2. Add the scallops and saute for 36 minutes or until cooked.
3. Remove the scallops and set aside.
4. ADD the wine and garlic to the pan and simmer until the liquid has reduced by half.
5. Stir in the PHILLY, capers, rind and parsley.
6. Return the scallops to the pan and stir to combine.
7. Spoon the mixture into 4 small gratin dishes.
8. COMBINE the butter and extra garlic in a large bowl.
9. Toss through the ciabatta then sprinkle over the scallop mixture.
10. Bake in a moderate oven 180C for 10 minutes or until the bread is crispy and golden.
11. Serve with green salad.
12. Serve immediately.

oil, celery, carrot, zucchini, white wine, garlic, philadelphia original cream, baby capers, lemon, parsley, butter, garlic, chunks, green salad

Taken from www.kraftrecipes.com/recipes/white-wine-scallops-garlic-ciabatta-123743.aspx (may not work)