Ingredients

  • 1 pint bay scallops
  • 2 tablespoons butter or margarine
  • 1 tablespoon brandy, warmed
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 1/4 cup light cream
  • Directions

    Saute scallops in butter for 3 minutes. Add brandy. Ignite. Sprinkle with lemon juice, salt, pepper and cayenne. Add cream; heat but do not boil. Serve in individual casseroles along with toast points.

    Serves 4

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