1 to 1 1/2 lbs fresh scallops
1/2 cup dry white wine
1/4 cup grated or shaved good quality Parmesan cheese
Allow scallops to drain on paper towel in refrigerator for at least 1/2 hour before cooking. Bring wine to a simmer in a saucepan and add scallops. Simmer for 1 to 3 minutes, depending on size. Remove from liquid and drain on paper towels again. Place on baking sheet (or scallop shells if you have them), sprinkle the cheese on top, and place under a pre-heated broiler until cheese is golden brown, 1 to 2 minutes.
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