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Baked Bay Scallops
Ingredients:
1 c. butter, room temperature
1 c. fresh bread crumbs
6 garlic cloves, crushed
2 bs. finely minced onion
1/2 c. chopped fresh parsley
1/4 c. white wine
Juice of 1/2 lemon
Salt and freshly ground pepper
2 Tbs. vegetable oil
2 Tbs. diced onion
1 1/2 lbs. fresh bay scallops
1/2 lb. mushrooms, sliced
1 c. butter, room temperature
1 c. fresh bread crumbs
6 garlic cloves, crushed
2 bs. finely minced onion
1/2 c. chopped fresh parsley
1/4 c. white wine
Juice of 1/2 lemon
Salt and freshly ground pepper
2 Tbs. vegetable oil
2 Tbs. diced onion
1 1/2 lbs. fresh bay scallops
1/2 lb. mushrooms, sliced
Directions:
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Form into roll and wrap with waxed paper. Chill garlic butter until firm, at least 1 hour.
Preheat oven to 450. Grease shallow baking dish. Heat oil in large skillet over medium 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, about 5 to ten minutes. derve immediately.
Makes 4 Servings
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Form into roll and wrap with waxed paper. Chill garlic butter until firm, at least 1 hour.
Preheat oven to 450. Grease shallow baking dish. Heat oil in large skillet over medium 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, about 5 to ten minutes. derve immediately.
Makes 4 Servings
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