Poached Scallops

Course : Seafoods
Serves: 1
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2 cups water
1/2 cup dry white wine
1 small onion -- peeled and quartered
1 tablespoons lemon juice
1 dash oregano
1 dash thyme
1/2 piece bay leaf
1/4 pound fresh bay scallops

Preparation / Directions:

1. Combine water, wine, onion and herbs; bring to a boil. 2. Add scallops; cook until firm and white. 3. Sprinkle with lemon juice; serve at once. NOTE: If desired, put scallops in small buttered casserole, top with buttered bread crumbs, and run under broiler a few seconds until crumbs are golden brown. Delicious! Must use only fresh scallops.

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