Scallops Italian

READY IN: 30mins
Recipe by Dawnab

Recipe from The Ark cookbook

Top Review by Shelly

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.

Ingredients Nutrition


  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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