Camembert to Umberto

Name: Camembert to Umberto
Yield: 6
Ingredients: 1 crushed garlic clove; 125g of melted butter or margarine; 2 tablespoons of chopped parsley; 1/2 tablespoon of grated lemon zest; to taste salt and pepper; 1 cup of all-purpose flour; 2 tablespoons of grated Parmesan cheese; 1 kg of cleaned and deveined scallops; 1/4 cup of dry sherry wine

1
1 crushed garlic clove
2
125g of melted butter or margarine
3
2 tablespoons of chopped parsley
4
1/2 tablespoon of grated lemon zest
5
to taste salt and pepper
6
1 cup of all-purpose flour
7
2 tablespoons of grated Parmesan cheese
8
1 kg of cleaned and deveined scallops
9
1/4 cup of dry sherry wine

Ingredients

1
1 crushed garlic clove
2
125g of melted butter or margarine
3
2 tablespoons of chopped parsley
4
1/2 tablespoon of grated lemon zest
5
to taste salt and pepper
6
1 cup of all-purpose flour
7
2 tablespoons of grated Parmesan cheese
8
1 kg of cleaned and deveined scallops
9
1/4 cup of dry sherry wine

Directions

1
Fry the crushed garlic clove in melted butter or margarine until golden brown
2
Add the parsley, lemon zest, salt, and pepper
3
Cook for 5 minutes
4
Add the all-purpose flour and Parmesan cheese
5
Arrange the scallops in a refrigerated, greased baking dish
6
Cover with the flour mixture
7
Soak with dry sherry wine
8
Bake at moderate temperature for 20 minutes or until the topping is golden brown
9
Serve in 6 portions.