From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.
My Private Note
Units: US | Metric
- 3/4 lb sea scallops or 3/4 lb bay scallop
- 1/2 lb medium mushroom
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 3 tablespoons fine dry breadcrumbs
- 2 tablespoons minced onions
- 1 tablespoon minced parsley
- 2 garlic cloves, minced
- 1 pinch crushed red pepper flakes (to taste)
- 1 pinch salt
- 1Rinse the scallops in cold water and pat dry with paper towels.
- 2Remove the stems from the mushrooms and reserve both the stems and caps.
- 3Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
- 4Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
- 5Pour the wine into the dish along the edge.
- 6Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
- 7Drizzle with the remaining olive oil.
- 8Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
- 9Serve warm, or cover and refrigerate up to 24 hours.
- 10To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.
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Nutritional Facts for Baked Scallops and Mushrooms in Garlic Sauce
Serving Size: 1 (93 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 150.6
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 1.0 g
- Cholesterol 13.6 mg
- Sodium 276.6 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 0.7 g
- Sugars 1.2 g
- Protein 9.1 g