s BAKED BAY SCALLOPS *** s |
Ingredients
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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 ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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