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.
- 453.59 g scallops
- 354.88 ml dry white wine
- 44.37 ml butter, divided
- 236.59 ml mushroom, sliced
- 1 garlic clove, finely minced
- 29.58 ml flour
- 118.29 ml swiss cheese, grated
- 14.79 ml parsley, minced
- salt, pepper
- 118.29 ml breadcrumbs
- 29.58 ml parmesan cheese, grated (or more)
- 14.79 ml butter, melted
- Simmer the scallops in the wine until done, 2 to 3 minutes (don't overcook).
- Remove the scallops with a slotted spoon and turn the heat under the wine to high.
- Boil to reduce liquid to 1 cup.
- In another pan, melt 2 tablespoons of butter.
- Add the mushrooms and saute until cooked.
- Add the garlic and cook about 1 minute, until fragrant.
- Add the flour and cook for 1 to 2 minutes.
- Add the reserved liquid from cooking the scallops and stir until blended.
- Boil until thickened, take it off the heat and add the cheese and parsley.
- Add the scallops. Add salt and pepper to taste.
- Combine breadcrumbs, Parmesan cheese, and melted butter in another bowl.
- Put in individual bowls or shells and top with the breadcrumb and Parmesan mixture.
- Broil until the breadcrumbs are brown and crispy.