Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Scallops & Mushrooms in Garlic Sauce
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- #43197
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 cloves garlic, minced or pressed
1 pinch crushed red pepper flakes, more to taste
1 pinch salt
directions
Rinse the scallops in cold water and pat dry with paper towels.
Remove the stems from the mushrooms and reserve both the stems and caps.
Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees F.
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 350 degrees F oven.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
October 9, 2006
This dish is great; one of my husband's favourites. I used small scallops and tucked one into each mushroom cap. I also sprinkled baby shrimp over all. Overall good flavour.