Scallops with Mushrooms in Shells
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| 1 | pound |
scallops
fresh, bay |
|
| ½ | cup |
bread crumbs
soft |
|
| 1 | cup |
mushrooms
thinly sliced |
|
| ½ | cup |
parsley leaves
fresh, chopped finely |
|
| 3 | tablespoons |
shallots
finely chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
garlic
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 453.6 | g |
scallops
fresh, bay |
|
| 118 | ml |
bread crumbs
soft |
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 118 | ml |
parsley leaves
fresh, chopped finely |
|
| 45 | ml |
shallots
finely chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
garlic
finely chopped |
|
Directions
Preheat the oven to 450 degrees.
Melt ¼ cup of the butter in a small skillet and add the mushrooms.
Cook, stirring often, until the mushrooms are wilted and give up their liquid.
Add the shallots and garlic and cook briefly.
Spoon the mushroom mixture into a mixing bowl.
Let cool briefly, then add 2 tablespoon of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste.
Blend well.
Use the mixture to fill 6 seafood shells.
Arrange the filled shells on a baking dish or cookie sheet.
Melt the rest of the butter and pour over the mixture in the shells.
Place in the oven and bake 10 minutes.
Run the scallops under the broiler until nicely browned on top, about 1 minute.
