Baked Scallops With Mushrooms and Wine
"Amounts are approximate. Preparation time includes marinating. Fresh scallops from a reputable fishmonger are best but if you freeze them yourself, they're good for a couple of months. As for mushrooms, I like to use a variety, say portobellos, shitake (remove stems), and/or oyster, depending on availability. If large, break them up to bite size or less."
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 lb sea scallops
- 1⁄2 lb mushroom
- 1⁄3 cup dry white wine
- 2 tablespoons ponzu sauce
- 2 teaspoons lemon juice
- 1 large shallot, finely sliced
- 1 garlic clove, finely diced
- fresh dill
- Italian spices
- ground pepper
- 2 baby bok choy
directions
- Slice the largest scallops in half. Marinate all ingredients together except the bok choy for one hour.
- Preheat oven to 350 degrees F.
- Chop the bok choy up roughly and mix in with the rest of the ingredients. Put everything into a baking dish so that it covers the bottom, but roughly not more than a layer and a half.
- Bake 15-20 minutes, and serve, using a slotted spoon if there is too much moisture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
