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1
Heat oven to 350F.
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2
Slightly crush 8 (25x12-inch) pieces of aluminum foil to make 8 (3 1/2-inch) balls of foil; flatten slightly.
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3
Place foil balls onto large ungreased baking sheet, flattened-side up.
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4
Press each biscuit into 5 1/2-inch circle.
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5
Brush with melted butter; sprinkle with cheese and Italian seasoning.
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6
Place 1 circle dough over each foil ball, shaping gently to fit, but not allowing dough to touch baking sheet.
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7
Bake 14-18 minutes or until golden brown.
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8
Carefully remove bowls from foil.
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9
Set aside.
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10
Drain scallops; pat dry with paper towels.
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11
Set aside.
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12
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic.
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13
Cook over medium-high heat, stirring occasionally, 3-5 minutes or until peppers are crisply tender.
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14
Stir in 2 tablespoons flour and salt; cook 1 minute.
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15
Add half & half; cook, stirring constantly, 5 minutes or until sauce is thickened.
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16
Stir in Parmesan cheese.
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17
Add scallops; continue cooking, stirring occasionally, 3-4 minutes or until scallops turn white.
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18
Ladle soup into each bread bowl to serve.
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19
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.
