Ingredients
-
3/4
-
1/2
-
3
-
1/4
-
1/4
-
3
-
2
-
1
-
2
-
1
-
1
-
-
-
-
Directions
Baked Scallops and Mushrooms in Garlic Sauce, From Simply Seafood submitted by Kathleen Stang This sounds simple and good You can also use shrimp instead of the scallops , From Simply Seafood submitted by Kathleen Stang This sounds simple and good You can also use shrimp instead of the scallops
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Steps
|
1
Done
|
Rinse the Scallops in Cold Water and Pat Dry With Paper Towels. |
|
2
Done
|
Remove the Stems from the Mushrooms and Reserve Both the Stems and Caps. |
|
3
Done
|
Brush a Shallow (8- to 9-Inch Diameter) Baking Dish With 1 Tablespoon of Olive Oil; Preheat the Oven to 350 Degrees. |
|
4
Done
|
Toss the Scallops With the Flour and Arrange Them With the Mushroom Caps in a Single Layer in the Dish. |
|
5
Done
|
Pour the Wine Into the Dish Along the Edge. |
|
6
Done
|
Finely Chop the Mushroom Stems and Mix Them With the Bread Crumbs, Onion, Parsley, Garlic, Pepper Flakes and Salt. Sprinkle This Mixture Over the Scallops and Mushrooms. |
|
7
Done
|
Drizzle With the Remaining Olive Oil. |
|
8
Done
|
Bake in the Heated Oven Until the Mushrooms Are Soft and Scallops Are Cooked Through, About 30 Minutes. |
|
9
Done
|
Serve Warm, or Cover and Refrigerate Up to 24 Hours. |
|
10
Done
|
to Reheat, Loosely Cover With Foil and Bake For About 45 Minutes in a 350 Degree Oven. |
