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    You are in: Home / Recipes / Baked Scallops With Mushrooms Recipe
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    Baked Scallops With Mushrooms

    Baked Scallops With Mushrooms. Photo by Julesong

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    William (Uncle Bill) Anatooskin's Note:

    A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°.
    2. 2
      In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
    3. 3
      Add sliced mushrooms and cook for 3 minutes.
    4. 4
      Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
    5. 5
      Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
    6. 6
      Return to heat and on medium-high heat return to boiling, stirring constantly.
    7. 7
      Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
    8. 8
      Remove from heat, stir in scallops and wine.
    9. 9
      Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
    10. 10
      In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
    11. 11
      Sprinkle bread crumb mixture over scallop mixture in each dish.
    12. 12
      Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
    13. 13
      Serve immediately.
    14. 14
      If scallops are large, cut into smaller chunks before adding to mixture.

    Ratings & Reviews:

    • on July 17, 2002


      At last Uncle Bill I've wanted to try this recipe for ages and this time when company was here I did it! The recipe is excellent and I will be making it again. The ony changes I made was to use 2% milk instead of half & half and cut the butter to 1 tbsp - It worked well. This is a real keeper and I will make it again Thanks Uncle Bill for making my dinner a complete success

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2002


      Yummy!!!!! I think I either did something wrong or did not put in enough flour,cuz mine did not thicken, but it was an excellent scallop stew!!!!!! Very Very flavorful!!! I did not have enough small baking bowls so I baked in a large casserole dish, perhaps that was the reason it did not thicken. But it was perfect for this cold snowy night.I did not have Lemon Pepper so i used Lime Pepper and it worked fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2003


      This was really, really good! I didn't have individual dishes either and split the recipe between two larger, kind of flat dishes. It was just my husband and I for dinner and we finished the smaller of the two dishes, except for the sauce. I mixed the leftover sauce with cooked gnocchi (which I had served along with the scallop dish) and we'll have that as a side dish in a day or two. The second cooked dish of scallops was cooled and then I froze it. We'll have that in a week or two and I'm looking forward to it. My husband really liked this recipe and thinks I'm a genius. Thanks Uncle Bill!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Baked Scallops With Mushrooms

    Serving Size: 1 (248 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.9
    Calories from Fat 194
    Total Fat 21.5 g
    Saturated Fat 13.2 g
    Cholesterol 73.7 mg
    Sodium 582.3 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 1.3 g
    Sugars 2.5 g
    Protein 12.4 g

    The following items or measurements are not included:

    lemon pepper

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