s BAKED BAY SCALLOPS *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
11-05
looked good, sounded good, but it took too long for the butter on top
to melt so the scallops were overdone and tough!!
***

Yield: 4 servings
--------FAVORITE RESTAURANTS, Bon Appetit------
2 Sticks butter, room temp
1 cup Fresh bread crumbs
6 cl Garlic, crushed
2 Tbsp Onion, minced
1/2 cup Parsley, chpd
1/4 cup White wine OR sherry
Juice of 1/2 lemon
Salt and pepper
2 Tbsp Oil
2 Tbsp Onion, diced
1 1/2 lb Fresh bay scallops
1/2 lb Mushrooms, sliced

"Garlic, garlic, garlic describes the scallops served at the
KHYC....crisp,
buttery morsels..."
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine,
lemon
juice, and salt and pepper to taste. Form into roll and wrap with
waxed paper.
Chill until firm, at least 1 hr. Preheat oven 450 F. Grease shallow
baking dish.
Heat oil in large skillet over med heat until haze forms. Add diced
onion and
saute until soft but not browned. Add scallops and mushrooms and salt
and pepper
to taste and saute briefly. Drain off liquid. Arrange scallop mixture
in
prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until
butter is hot and bubbly, 5-10 mins. Serve immediately. Scallops can
also be
broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.

Source: Kingston Harbour Yacht Club, Mt. Prospect, IL

Notes:
********** RECIPE ENDS ********

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