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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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bread, scallops

Baked Scallops with Herbed Breadcrumb Topping

(Bon Appétit, February, 1999)

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On November 2, 2007, 9:21 pm reciperose said:

This is delicious! I added the scallops to the skillet with the bread crumbs, then spooned the crumbs on top. It worked beautifully and saved a dirty dish!


Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

(Bon Appétit, February, 2004)

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