Skip the Entree Scallop Appetizer

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Total Time
20mins
Prep
10 mins
Cook
10 mins

I made this up when I wanted to use scallops but I didn't want a ton of fat. When I served it the other day, my husband said, "Let's just have this and forget the main course." Now, coming from him, a big meat and potatoes fan, I thought that was quite a compliment. I used the little bay scallops, just the frozen ones from the supermarket. Those are the only ones we can get without taking out a second mortgage! I imagine it would be good with the large ones as well. If you have scallop shells, that is a great way to do the individual servings, but you could use any little oven-proof dishes or you could make it as one larger dish.

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Ingredients

Nutrition

Directions

  1. Simmer the scallops in the wine until done, 2 to 3 minutes (don't overcook).
  2. Remove the scallops with a slotted spoon and turn the heat under the wine to high.
  3. Boil to reduce liquid to 1 cup.
  4. In another pan, melt 2 tablespoons of butter.
  5. Add the mushrooms and saute until cooked.
  6. Add the garlic and cook about 1 minute, until fragrant.
  7. Add the flour and cook for 1 to 2 minutes.
  8. Add the reserved liquid from cooking the scallops and stir until blended.
  9. Boil until thickened, take it off the heat and add the cheese and parsley.
  10. Add the scallops. Add salt and pepper to taste.
  11. Combine breadcrumbs, Parmesan cheese, and melted butter in another bowl.
  12. Put in individual bowls or shells and top with the breadcrumb and Parmesan mixture.
  13. Broil until the breadcrumbs are brown and crispy.