Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Baked Scallops and Mushrooms in Garlic Sauce

Seafood alternative: shrimp

Ingredients:

• 3/4 pound sea or bay scallops
• 1/2 pound medium mushrooms
• 3 Tbsp. olive oil
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine
• 3 Tbsp. fine dry bread crumbs
• 2 Tbsp. minced onion
• 1 Tbsp. minced parsley
• 2 cloves garlic, minced or pressed
• Pinch crushed red pepper flakes, more to taste
• Pinch salt

Cooking Instructions:

Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushroom and reserve both the stems and caps. Brush a shallow (8” to 9” diameter) baking dish with 1 tablespoon of the olive oil; preheat the oven to 350ºF.

Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. 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. Drizzle with the remaining olive oil. Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours. To reheat, loosely cover with foil and bake for about 45 minutes in a 350ºF oven.

Servings Per Recipe: Makes 8 Tapas Servings; 6 First-Course Servings

Per tapas serving: 128 cal. / 11g prot. / 5g carbo. / .7g sat. / 4g mono / .5g poly. / .1mg om-3 / 23mg chol. / 180 mg sdm.