Ingredients:
2 tablespoons olive oil
1 clove garlic, finely chopped
2 medium green onions, sliced
2 medium carrots, thinly sliced
1 teaspoon dried parsley flakes
1 pound uncooked, peeled, deveined medium shrimp, tails peeled
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper (more if desired)

Directions:

Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions,
carrots and parsley in oil about 5 minutes, stirring occasionally, until
carrots are crisp-tender.

Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently,
until shrimp are pink and firm and scallops are white.

Ingredients:
1/4 cup chicken broth
2 tablespoons white wine
1/4 lemon, juiced
1-1/2 teaspoons minced shallot
1/2 clove garlic, minced
2 tablespoons butter
1/2 pound sea scallops
1-1/2 teaspoons olive oil
salt and pepper to taste

Directions:
You have scaled this recipe’s ingredients to yield a new amount (2). The
directions below still refer to the original recipe yield (4).
1. Preheat the oven broiler. 2. In a skillet over medium heat, mix the
chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until
most of the liquid has been reduced. Stir in the butter until melted. 3. Brush
the scallops with olive oil, and season with salt and pepper. Arrange on a
baking sheet. 4. Broil the scallops in the preheated oven about 2 minutes
on each side, or until opaque. Serve with the wine sauce.

3/4 c. bread crumbs
1/4 c. Parmesan cheese
4 tbsp. butter
2 tbsp. butter
2 stalks celery, leaves removed, sliced
3/4 c. med. onion, chopped
6 tbsp. flour
1 c. milk
1/2 c. white wine
4 oz. med. sharp Cheddar, sliced
1 lb. Virginia bay scallops
Prepare topping by combining bread crumbs and Parmesan cheese in a small
bowl.

Melt butter and butter in a 2-quart saucepan and saute celery and onions.
Blend in flour to make a paste; cook 1 minute over medium heat. Gradually
add milk, stirring after each addition. Stir wine into sauce. Add cheese and
let it melt, stirring frequently. Fold in scallops.

Pour into a greased 2-quart casserole dish. Sprinkle on topping. Bake at 350
degrees for 20 to 30 minutes until bubbly. Serve over noodles or rice.
Serves a family of 5.
3/4 c. bread crumbs
1/4 c. Parmesan cheese
4 tbsp. butter
2 tbsp. butter
2 stalks celery, leaves removed, sliced
3/4 c. med. onion, chopped
6 tbsp. flour
1 c. milk
1/2 c. white wine
4 oz. med. sharp Cheddar, sliced
1 lb. Virginia bay scallops
Prepare topping by combining bread crumbs and Parmesan cheese in a small
bowl.

Melt butter and butter in a 2-quart saucepan and saute celery and onions.
Blend in flour to make a paste; cook 1 minute over medium heat. Gradually
add milk, stirring after each addition. Stir wine into sauce. Add cheese and
let it melt, stirring frequently. Fold in scallops.

Pour into a greased 2-quart casserole dish. Sprinkle on topping. Bake at 350
degrees for 20 to 30 minutes until bubbly. Serve over noodles or rice.
Serves a family of 5.