Serves: 3
Total Calories: 306
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.
This Scallops Royale recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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