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Recipe by: annie-laure
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See below ingredients and instructions of the recipe
1 lb Scallops 1/3 c Dry White Wine
2 tb Butter 1 cn Cream of mushroom soup
1/4 c Scallions, sliced (or onion) 1 x Salt and pepper to taste
2 tb Parsley, chopped
Melt butter and saute scallions. Add scallops and
stir over low heat for two minutes. Stir in wine,
soup and parsley. Heat through. Serve over brown
rice or English muffins. "The Beach Cookbook" Panama
City, Florida. Formatted by Mary Bowles.
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Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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