Skip the Entree Scallop Appetizer

"I made this up when I wanted to use scallops but I didn't want a ton of fat. When I served it the other day, my husband said, "Let's just have this and forget the main course." Now, coming from him, a big meat and potatoes fan, I thought that was quite a compliment. I used the little bay scallops, just the frozen ones from the supermarket. Those are the only ones we can get without taking out a second mortgage! I imagine it would be good with the large ones as well. If you have scallop shells, that is a great way to do the individual servings, but you could use any little oven-proof dishes or you could make it as one larger dish."
 
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Ready In:
20mins
Ingredients:
12
Yields:
4-6 appetizers
Serves:
4-6
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ingredients

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directions

  • Simmer the scallops in the wine until done, 2 to 3 minutes (don't overcook).
  • Remove the scallops with a slotted spoon and turn the heat under the wine to high.
  • Boil to reduce liquid to 1 cup.
  • In another pan, melt 2 tablespoons of butter.
  • Add the mushrooms and saute until cooked.
  • Add the garlic and cook about 1 minute, until fragrant.
  • Add the flour and cook for 1 to 2 minutes.
  • Add the reserved liquid from cooking the scallops and stir until blended.
  • Boil until thickened, take it off the heat and add the cheese and parsley.
  • Add the scallops. Add salt and pepper to taste.
  • Combine breadcrumbs, Parmesan cheese, and melted butter in another bowl.
  • Put in individual bowls or shells and top with the breadcrumb and Parmesan mixture.
  • Broil until the breadcrumbs are brown and crispy.

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RECIPE SUBMITTED BY

I love to cook! 'Zaar has been such a wonderful find for me, because I have learned so many things from reading the boards, having my questions answered by such knowledgeable people, and trying so many new and fabulous recipes.
 
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