Scallop gratins with lemon-garlic bread crumbs from Sunday Roasts: A Year's Worth of Mouthwatering Roasts by Betty Rosbottom

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Notes about this recipe

  • MikeMcKay on April 22, 2024

    Great recipe. Fairly fast, delicious, nice notes of lemon and garlic and the scallops' flavor shines through. Be careful not to overcook either or both the breadcrumbs and the scallops. I cooked 1 pound 9f scallops w 2/3 of the suggested parsley butter and crumbs and did them all in one Pyrex dish rather than individual ramekins. Served with broccoli and rice. I made this in part because of the author's note that she has made this "countless times". I can understand why.

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