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Recipe to Print-Baked Scallops and Mushrooms in Garlic Sauce - Copy - Copy

$scale_by Recipe Name: Baked Scallops and Mushrooms in Garlic Sauce - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 30.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $1.50 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: To reheat, loosely cover with foil and bake for 45 minutes in a 350 degrees oven.

Ingredients: Directions: Rinse scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve stems and caps. Brush a shallow 9" diameter baking dish with 1 tablespoon of olive oil; preheat oven to 350 degrees. 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 and pepper. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake until the mushrooms are soft and the scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00