- 3/4 lb scallops
- 1/4 cup flour
- 1/2 lb mushrooms, stems removed and minced
- 3 tbsp olive oil
- 1/4 cup white wine
- 3 tbsp fine bread crumbs
- 2 tbsp minced onion
- 1 tbsp minced parsley
- 2 cloves minced or pressed garlic
- Pinch of red pepper flakes and salt
Preheat oven to 350F. Brush a shallow baking dish with 1 tbsp of the oil. Bake the mushroom caps for 10 minutes. Combine stems, crumbs, onion, parsley, red pepper and salt. Mix together well. Add scallops to the baking dish.
(If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each. Then you can stick one scallop in each mushroom.)
Add the wine to the baking dish. Sprinkle the minced mixture over all, and drizzle the remaining oil over. Bake for 20 more min, or until done.