Scallops Royale

Serves: 3
Total Calories: 306


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


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.

Nutritional Facts:

Serves: 3
Total Calories: 306
Calories from Fat: 78

This Scallops Royale recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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