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Total Time
30mins
Prep 15 mins
Cook 15 mins

Recipe from The Ark cookbook

Ingredients Nutrition

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.
Most Helpful

5 5

This made me puke but I loved it anyway. LOL Seriously I apparently have a slight allergy to scallops but I did enjoy this dish depite it making me sick. I like the combo of the scallops with the mushrooms especially, but I am known to be a mushroom freak. This is a lovely, homey kind of seafood dish that I think most would enjoy (even those that swear themselves to be seafood haters -- the poor dears LOL). Good, tasty and classy. Definitely try this.

5 5

Mean Chef, I am proud to be the first to rate this recipe. This was wonderful! I did make a couple of small changes but not really of much consequence I am sure. I used only 4 oz. of salted butter, since that is what I had on hand (6 oz. seemed like to much). I also used regular parsley since that is what I had. Next time I will sprinkle much less sparingly with breadcrumbs and more freely with parmesan cheese. I did slide the casserole under the broiler for about 1 minute to brown the top. Thank you for a great recipe to add to my repetoire. Tweeky.