Becky Luigart-Stayner
4 servings (serving size: 2 topped muffin halves)

Don't disturb the scallops while they cook so they get a nice brown crust.

How to Make It

Step 1

Preheat broiler.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan, and keep warm. Add onion and bell pepper to pan; sauté 5 minutes or until tender.

Step 3

Combine chicken broth, half-and-half, sour cream, flour, salt, paprika, black pepper, and nutmeg in a medium bowl; stir well with a whisk. Add broth mixture to pan; bring to a boil. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring constantly. Remove from heat; stir in scallops, sherry, and diced pimiento.

Step 4

Place English muffins on a foil-lined jelly-roll pan. Spoon about 1/2 cup scallop mixture over each muffin half. Sprinkle each muffin half with 1 1/2 teaspoons breadcrumbs and about 3/4 teaspoon Parmesan cheese. Broil 5 minutes or until browned and bubbly. Serve immediately.

You May Like

Ratings & Reviews

kilchisfishlady's Review

August 01, 2010
This recipe is quick and easy and really brings out the flavor of the scallops without overwhelming them. I used white wine instead of sherry. Yum!

Branders's Review

November 24, 2008