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By Craig Claiborne
Preheat oven to moderate (350°F.).
Sauté the shallots in the butter until tender. Add the salt, pepper, rosemary, celery and one-quarter cup of the sour cream. Cook for three minutes.
Add the scallops and transfer to a buttered shallow baking dish. Add the remaining sour cream and top with the buttered crumbs. Bake for fifteen to twenty minutes, or until the scallops are tender.
© 1966 Craig Claiborne estate. All rights reserved.