This is from Recipe du Jour
Venetian Scallops
1 tablespoon margarine or butter 1 small onion -- thinly
sliced 1 pound sea scallops -- cut in half
1/2 cup dry white wine OR
2/2 cup chicken broth
3/2 cup whipping (heavy) cream
4/4 teaspoon freshly grated nutmeg
5/4 cup seasoned dry bread crumbs
6/4 cup freshly grated Parmesan cheese
Heat oven to 400F. Melt margarine in 10-inch ovenproof
skillet over medium-low heat. Cook onion in margarine,
stirring occasionally, until tender. Add scallops. Cook 5
minutes. Stir in wine. Cook uncovered until liquid is
evaporated. Stir in whipping cream and nutmeg. Mix bread
crumbs and cheese; sprinkle over scallops. Bake uncovered 12
to 15 minutes or until hot and bubbly. Yield: 4 servings.
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Per Serving: 312 Calories; 17g Fat (51.4% calories from
fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg
Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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