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Baked Scallop Casserole |
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| Ingredients: |
1.5 cups fresh bread crumbs
3 t minced garlic
3 T minced onion
1/4 cup chopped fresh parsley
1/4 cup dry white wine (we used dry vermouth)
3 T fresh lemon juice
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S & P
1 stick unsalted butter, melted
2 T Extra Virgin Olive Oil (EVOO)
1.5 lbs fresh sea scallops, gristle removed and patted dry
.5 lb fresh mushrooms, thinly sliced
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| Procedures: |
In a medium-sized bowl, mix together the breadcrumbs, garlic, onion, parsley, wine, lemon juice, salt and pepper.
Pour the melted butter over the mixture and set aside.
Preheat the oven to 450o F.
In a medium-sized skillet, heat the oil and briefly sauté the scallops, mushrooms and onion, about 1-2 minutes. Drain well and season with salt and pepper.
Fill a well-greased, very shallow 2-quart baking dish with the scallops, onions and mushrooms. Spoon the reserved bread crumb mixture over the top (don't mix)and bake for 8-10 minutes, or until the topping is golden brown.
Yield: 6 servings
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| Notes: |
2018-05-11: Baked scallops were served with General Tom sugar snap peas
2017-07-17: still needs something.
2011-06-06: This still wasn't great for some reason. The ingredients are good, but it needs something.
Sauté the mushrooms separately and drain. Then sauté the scallops and drain
10/19/07: No changes, but still too wet. We're moving it to the entreé section.
12/16/07: Tonight's versions needs work. Lyd pronounced it yuckie: D-! Next time we'll cook the onions with the mushrooms and scallops, and bake longer. A shallower dish is recommended for a thinner layer.
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08/27/2018
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