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Baked scallops with parmesan cheese
24 large scallops
Juice of 4 limes
8 tablespoons of melted butter
12 tablespoons of grated parmesan cheese
salt and pepper
Season the scallops with lemon juice, salt and pepper. Cover with half the
butter and grated Parmesan cheese. Pour butter over restantey reserve the
scallops in the refrigerator for a few minutes. Preheat oven to 482 F,
remove the scallops from the refrigerator, put in a pan and bring about
until golden brown. Remove from oven. Serve hot.