Alans's Coquilles Peche Royale


1 medium onion, chopped fine
1/4 pound butter (1 stick)
1 pound fresh scallops
1/8 teaspoon garlic
Parsley flakes
1/8 teaspoon cinnamon
8 canned peach halves (reserve juice)
Ritz cracker crumbs


Saute onion in butter until clear and light brown, 2-3 minutes. Add scallops and saute until just mixed with onion. Add garlic, parsley, cinnamon, and juice from peaches.

In a 2-quart casserole (or four individual casseroles), place the peach halves (2 per individual dish), cut side up, and cover with scallop mixture. Top with Ritz cracker crumbs and bake at 350 degrees F until liquid bubbles and crumbs are golden brown.


Serves 4.

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