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Serve these special scallops in an interesting and tasty herbed bread bowl.
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.
Dietary Fiber: 1g
What a great recipe! This is 'special enough for company' recipe that looks like you've spent a lot of time preparing, but it's so, so easy! It's August now and my herb garden is going crazy, so I pressed fresh herbs into the biscuits. I used dill, flat-leaf parsley, a chiffonade of basil, thyme, oregano and tarragon. Deliciously simple and simply delicious. You won't be sorry if you try this recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/752
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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