| 2 lbs. bay scallops (or possibly sea scallops, cut up) |
1/4 lb |
$9.99 per pound
|
$2.50 |
| 1/2 pound butter |
1 oz |
$3.99 per 16 ounces
|
$0.25 |
| 1 tbsp fresh parsley, chopped |
3/8 teaspoon |
$1.09 per cup
|
$0.01 |
| 1/2 tsp fresh chives, minced |
0.06 teaspoon |
$2.59 per 2/3 ounces
|
$0.02 |
| 1/4 tsp garlic pwdr (or possibly 2 cloves fresh, pressed) |
0.03 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/2 tsp coarsely cracked black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tbsp grated Parmesan cheese |
3/8 teaspoon |
$5.49 per 6 ounces
|
$0.02 |
| 1/2 c. dry white cooking wine |
1 tablespoon |
$5.19 per 16 fluid ounces
|
$0.16 |
| lemon wedges |
1/8 lemon |
$0.80 per item
|
$0.10 |
| Total per Serving |
$3.06 |
| Total Recipe |
$24.47 |
Suggestions?