1 pound fresh or thawed frozen bay scallops
3/4 cup water
2 Tb. dry white wine
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 Tb. butter or margarine
1/2 pound mushrooms, sliced
1 small onion, minced
1/2 garlic clove, minced
1 Tb. chopped parsley
1/4 cup flour
2 Tb. grated Parmesan cheese
2 Tb. butter or margarine
1/2 cup fresh bread crumbs
1/8 tsp. thyme or basil
1 Tb. lemon juice (optional) |
In 10-inch skillet over high heat, heat to boiling the scallops, water, wine, salt and cayenne pepper. Reduce heat to medium; simmer scallops 2 minutes or until tender.
Drain scallops, reserve liquid; set aside. Grease 9 scallop shells or ramekins. Meanwhile, pre-heat oven to 400*F.
In same skillet over medium heat, in hot butter, cook mushrooms and onions 5 minutes or until tender. Stir in garlic, parsley and flour.
Gradually stir in reserved liquid and cook, stirring constantly, until mixture is thickened.
Add the cooked scallops to the skillet and stir them into the hot thickened mixture.
Carefully spoon the scallop mixture into greased shells or ramekins. Arrange shells or ramekins in jelly-roll pan for easier handling.
Sprinkle scallop mixture with buttered crumbs and cheese and bake 10 minutes or until crumbs are golden. Serve immediately.
To make Buttered Crumbs:
1. In 1- quart saucepan over medium heat, melt butter or margarine.
2. Add fresh bread crumbs; cook, tossing lightly until crumbs are golden. Stir in thyme or basil until well mixed.
3. If you like, add lemon juice
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