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Scallops cooked and served in their shells give a luxury look to a special dinner party meal. The sauce is based on dry vermouth, a classic culinary companion for most seafood.
good source of vitamin B group, and iron and iodine.
If scallops on the shell are not readily available you can use shucked scallops; buy four dozen, preferably not frozen, and cook them in the oven in small shallow ramekins or gratin dishes.