Broiled Scallops in Thier Shell

Broiled scallops with creamy white wine and gruyere sauce served on the half shell, or "nature's plate" as i like to call it.  

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These creamy little one-bite wonders were created by Sabrina Currie at West Coast Kitchen Garden.   

**For easy step-by-step instructions with photos, cooking tips, adjustable portion sizes, and substitutions view the full recipe on Sabrina's website.**