Scallops Royale Recipes

SCALLOPS ROYALE

Scallops Royale image

Make and share this Scallops Royale recipe from Food.com.

Provided by Bobtail

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup condensed cream of mushroom soup
1/3 cup sour cream
1 tablespoon white wine
1 lb bay scallop
1 1/2 cups seasoned croutons, coarsely chopped

Steps:

Preheat oven to 375.
In a heavy saucepan, whisk together soup, sour cream and wine.
Cook over medium heat, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil).
Set aside.
Rinse scallops and pat dry.
Arrange scallops in a single layer in a 9 x 9 x 2 inch greased baking dish.
Cover with the sauce.
Sprinkle with the croutons.
Bake 9 to 10 minutes until scallops are white and tender.
Crumbs should be golden brown.

SCALLOPS ROYALE

Scallops Royale image

Number Of Ingredients 5

Ingredients

1/2 cup cream of mushroom soup condensed
1/3 cup sour cream
1 tablespoon white wine sweet
1 pound scallops
1 1/2 cups croutons seasoned

Steps:

1. Preheat oven to 375°.2. In a 2-quart saucepan, whisk together soup, sour cream, and wine. Over medium heat, cook, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil) set aside.3. Rinse scallops and pat dry. Arrange in a single layer in a 9 x 9 x 2-inch baking dish. Cover with sauce. 4. Place croutons in a small reclosable plastic bag. Press our excess air and seal. With a rolling pin, coarsely crush croutons. Sprinkle over sauce.5. Bake for 9 to 10 minutes or until scallops are tender and crumbs are golden brown (do not overbake). Serve immediately.

Nutrition Facts : Nutritional Facts Serves

SCALLOPS ROYALE

Scallops Royale image

Number Of Ingredients 5

Ingredients

1/2 cup cream of mushroom soup condensed
1/3 cup sour cream
1 tablespoon white wine sweet
1 pound scallops
1 1/2 cups croutons seasoned

Steps:

Preheat oven to 375°.In a 2-quart saucepan, whisk together soup, sour cream, and wine. Over medium heat, cook, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil) set aside.Rinse scallops and pat dry. Arrange in a single layer in a 9 x 9 x 2-inch baking dish. Cover with sauce. Place croutons in a small reclosable plastic bag. Press our excess air and seal. With a rolling pin, coarsely crush croutons. Sprinkle over sauce.Bake for 9 to 10 minutes or until scallops are tender and crumbs are golden brown (do not overbake). Serve immediately.Serve with buttered linguini and steamed broccoli or spinach.

Nutrition Facts : Nutritional Facts Serves

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