Nice meal for a romantic evening date night. Or a elegant appetizer for a dinner party, especially if you can fine some nice scallop shells to bake and serve them in. You can prepare them earlier in the day and refrigerate until ready to bake (without topping) and then top and bake when needed.
- Ready In:
- 1 lb small bay scallop
- 3 cups sliced mushrooms
- 4 green onions, sliced
- 2 tablespoons water
- 1⁄4 cup dry white wine
- 1⁄4 cup butter
- 3 tablespoons flour
- 1⁄2 teaspoon dried thyme
- 1⁄8 teaspoon pepper
- 1⁄2 cup milk
- 1⁄2 teaspoon Worcestershire sauce
- 3 dashes Tabasco sauce
- 2 tablespoons butter
- 1⁄2 cup breadcrumbs
- 2 tablespoons parsley
- green onion, chopped (optional)
- In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
- Drain add scallops and wine cook 4-5 minutes.
- Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
- In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
- Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
- Either refrigerate at this point or continue for immediate serving.
- Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
- Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
- Serve immediately.
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Great recipe! We mixed in pre-steamed asparagus and served over pasta. Topped the whole with a few flakes of Parmesan cheese.<br/><br/>Cut the asparagus stems in 3 %u2013 4 pieces and separate the tips. Steam the stalks for 2 minutes and then add tips. Steam for 1 minute more. When you mix in a veggie this way you need a little more sauce and may want to make the sauce slightly thinner.<br/><br/>We also needed a little longer in the oven. 15 %u2013 20 minutes on convect at 350 deg worked well.<br/><br/>Agree with previous review that you hardly taste the Tabasco but more hot sauce would probably detract from the delicate flavor of the scallops.Reply
Awesome recipe Shawn, my dh is still raving about tonights meal. We love scallops and prepared this way they are phenominal. Loved all the flavors, but best of all you could still taste the scallops, nothing masked them. The scallops were juicy, tender and oh so flavorful, the sauce was silky and smooth, topped with a crunchy toasty treat. Thank you for sharing a recipe, that will go into our keeper box. This will definitely be our go to scallop recipe. :)Reply