BUTTERED GARLIC SCALLOP CRESCENT
ROLLS
 
This is a different way to make scallops.

1 can refrigerated crescent rolls (Pillsbury is best)
1/2 lb. sea scallops

GARLIC BUTTER:

butter (warm but not melted)
minced garlic that is roasted (use store bought in jars)

The day before mix the warm butter with the minced garlic. I suggest a ratio of 1 tablespoon minced garlic per one stick of butter. Mix well and then place in Saran or plastic wrap and refrigerate.

Preheat oven to desired temperature per directions on rolls tube. Open rolls up and lay rolls out flat on a cookie sheet. On top of this add a good dollop of the prepared garlic butter. Spread out evenly.

Take one sea scallop and place in the center of roll. Roll up as directed.

Place in oven and bake per crescent roll directions. Once a golden brown, remove from oven and use extra garlic butter to use on side. Enjoy!

Submitted by: Edward Mynning

 

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