1 (16- to 16.3-ounce) can (8 biscuits) large refrigerated buttermilk biscuits
1 tablespoon grated Parmesan cheese
1 teaspoon dried Italian seasoning*
1 medium (1 cup) red, green and/or yellow bell pepper
1 medium (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup grated Parmeson cheese
3/4 pound bay scallops
Heat oven to 350°F. Slightly crush 8 (25x12-inch) pieces of aluminum foil to make 8 (3 1/2-inch) balls of foil; flatten slightly. Place foil balls onto large ungreased baking sheet, flattened-side up.
Press each biscuit into 5 1/2-inch circle. Brush with melted butter; sprinkle with cheese and Italian seasoning. Place 1 circle dough over each foil ball, shaping gently to fit, but not allowing dough to touch baking sheet. Bake 14-18 minutes or until golden brown. Carefully remove bowls from foil. Set aside.
Drain scallops; pat dry with paper towels. Set aside.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until peppers are crisply tender. Stir in 2 tablespoons flour and salt; cook 1 minute. Add half & half; cook, stirring constantly, 5 minutes or until sauce is thickened. Stir in Parmesan cheese. Add scallops; continue cooking, stirring occasionally, 3-4 minutes or until scallops turn white.
Ladle soup into each bread bowl to serve.
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.
- Restaurant-style bread bowls are easy to make at home! We’ve jump-started the process by using the large-size refrigerated biscuits instead of yeast dough to form the bowls. The large biscuits work best because they will bake into bowls big enough to hold the soup. Thicker soups are perfect to use in bread bowls because broth-type soups soak right through the baked dough making the bowls wet and soggy.
- For easy handling, use dough directly from refrigerator.