Baked Scallops with
Mushrooms
1/2 cup unsalted butter, at room temp.
1 cup small fresh mushrooms, thinly sliced
3 Tbls shallots, finely chopped
1 Tbls garlic, or more if desired, finely chopped
1 pound sea scallops, halved or quartered
1/2 cup fresh bread crumbs
1/2 cup finely chopped fresh parsley
white wine to taste...(about 1/4 cup or so)
salt/pepper
Preheat oven to 375°F. Melt 1/4 cup 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 and then add 2 Tbls of the remaining butter (melted), the scallops,
bread crumbs, parsley, salt, pepper to taste and a splash of white wine. Blend
well.
Use the mixture to fill four coquille shells (appetizer
size)
Arrange the filled shells on a sheet pan. Melt the rest
of the butter and pour it over the mixture in the shells. Garnish with parsley.
Place in the oven and bake 10 minutes. Be careful not to overcook.
Run the scallops under the broiler until nicely browned
on top... about one minute.