1/4 cup hot Italian-style dried oregano
2 tablespoons white sugar
1 tablespoon lemon zest
2 cloves garlic, minced
2 tablespoons dried basil
1 tablespoon dried parsley
1/2 cup distilled white vinegar
4 pounds scallops
1 cup chopped Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Place scallops in a large resealable plastic bag. Dill the scallops with a little lemon zest and garlic cloves.
In a large bowl, mix oregano, sugar, lemon zest, garlic, basil, parsley, vinegar, and scallops. Place scallops in plastic bag; seal tightly. Transfer to baking dish.
Bake scallops at 350 degrees F (175 degrees C) for 15 minutes, or until lightly browned. Reduce heat to lowest setting, and simmer for 20 minutes. Serve scallops immediately.
Meanwhile, in a small bowl, mix Swiss cheese. Remove scallops from bag and place on a plate. Top scallops with Swiss cheese. Serve scallops immediately with cheese.
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