Baked Scallops With Mushrooms
"A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste."
photo by Julesong
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄4 cup butter
- 1 medium green pepper, seeded and diced
- 1 cup finely chopped onion
- 1⁄2 lb fresh button mushroom
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon lemon pepper
- 2 1⁄2 cups half-and-half cream
- 3 tablespoons grated parmesan cheese (Parmigiano Reggiano cheese preferred)
- 1⁄4 teaspoon paprika, Hungarian paprika preferred
- 1⁄8 teaspoon ground nutmeg
- 1 lb fresh scallops, rinsed
- 2⁄3 cup dry white wine
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 teaspoon italian seasoning mix
- 2 tablespoons butter, 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.
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Reviews
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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.
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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!
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Tweaks
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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
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
