Baked Scallops With Mushrooms

Baked Scallops With Mushrooms

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 8

    • About This Recipe

    “A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.”

    Ingredients

  • 1/4 cupbutter
  • 1mediumgreen pepper, seeded and diced
  • 1cupfinely chopped onion
  • 1/2 lbfresh button mushroom
  • 2tablespoonsbutter
  • 1/4 cupall-purpose flour
  • 1/2 teaspoonsalt
  • 1/4 teaspoonlemon pepper
  • 2 1/2 cupshalf-and-half cream
  • 3tablespoonsgrated parmesan cheese( Parmigiano Reggiano cheese preferred)
  • 1/4 teaspoonpaprika, Hungarian paprika preferred
  • 1/8 teaspoonground nutmeg
  • 1lbfresh scallops, rinsed
  • 2/3 cupdry white wine
  • 1/2 cupfine dry breadcrumb
  • 1/2 teaspoonitalian seasoning mix
  • 2tablespoonsbutter, melted

    • Directions

  • Preheat oven to 450°.
  • In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
  • Add sliced mushrooms and cook for 3 minutes.
  • Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
  • Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
  • Return to heat and on medium-high heat return to boiling, stirring constantly.
  • Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
  • Remove from heat, stir in scallops and wine.
  • Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
  • In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
  • Sprinkle bread crumb mixture over scallop mixture in each dish.
  • Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
  • Serve immediately.
  • If scallops are large, cut into smaller chunks before adding to mixture.

    • Reviews

  • “At last Uncle Bill I’ve wanted to try this recipe for ages and this time when company was here I did it!The recipe is excellent and I will be making it again. The ony changes I made was to use 2% milk instead of half & half and cut the butter to 1 tbsp – It worked well.This is a real keeper and I will make it again Thanks Uncle Bill for making my dinner a complete success”

  • “Yummy!!!!! I think I either did something wrong or did not put in enough flour,cuz mine did not thicken, but it was an excellent scallop stew!!!!!! Very Very flavorful!!! I did not have enough small baking bowls so I baked in a large casserole dish, perhaps that was the reason it did not thicken. But it was perfect for this cold snowy night.I did not have Lemon Pepper so i used Lime Pepper and it worked fine. “

  • “This was really, really good!I didn’t have individual dishes either and split the recipe between two larger, kind of flat dishes.It was just my husband and I for dinner and we finished the smaller of the two dishes, except for the sauce.I mixed the leftover sauce with cooked gnocchi (which I had served along with the scallop dish) and we’ll have that as a side dish in a day or two.The second cooked dish of scallops was cooled and then I froze it.We’ll have that in a week or two and I’m looking forward to it.My husband really liked this recipe and thinks I’m a genius.Thanks Uncle Bill!”

  • “I loved this!Mine did not really get thick all that much after cooking but I used fat free half and half…forgot the mushrooms but did not miss them…great rich flavor and served over homemade liquini….I used a pound and a half of bay scallops and was not too much at all.”

  • “I made this as an appitizer, I served it in a large heated chaffing dish, with small shell dishes to ladel it into.The flavor is wonderful.I increased the scallops to 3 lbs.I also used a mixture of bay scallops and sea scallops.I would make this again!”

  • “Wonderful flavor but VERY rich!! It is one of those special nights when i make this! So worth the time!”

  • “Wonderful recipe!Scallops are my husband’s favourite and he really loved this one.I used milkinstead of 1/2&1/2.We ate it with mashed potaotes, so it was like Coquille St Jacques.Thank you Uncle Bill for sharing.Ii will be making this one again for sure.”

  • “Great recipe.The only changes I made were to saute the green pepper and onion in olive oil rather than butter and to use fat-free 1/2 and 1/2.No other changes needed!”

  • “I made this for dinner tonight for my wife. It was very tasty! It would go well with pasta. It was really good!”

  • “Excellent recipe! Definitely a treat for the weekend, when I can afford to spend a leisurely time in the kitchen.”

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