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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from The Ark cookbook Ingredients:
6 ounces unsalted butter |
1 1/2 lbs bay scallops |
all-purpose flour, for dusting |
2 cups mushrooms, sliced |
2 teaspoons shallots, minced |
1 tablespoon lemon juice |
1/2 teaspoon tabasco sauce |
4 cloves garlic, minced |
1/2 cup italian parsley, chopped |
6 ounces clam juice |
3/4 cup plum tomato, diced |
1/2 cup green onion, thinly sliced |
salt and pepper |
seasoned bread crumbs, dry |
parmesan cheese |
Directions:
1. Heat butter in skillet.
2. Dredge scallops lightly in flour.
3. Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
4. When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
5. Blend well.
6. Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
7. Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.
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