Scallops Italian

"Recipe from The Ark cookbook"
 
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Ready In:
30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Heat butter in skillet.
  • Dredge scallops lightly in flour.
  • Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
  • When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
  • Blend well.
  • Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
  • Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.

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Reviews

  1. This made me puke but I loved it anyway. LOL Seriously I apparently have a slight allergy to scallops but I did enjoy this dish depite it making me sick. I like the combo of the scallops with the mushrooms especially, but I am known to be a mushroom freak. This is a lovely, homey kind of seafood dish that I think most would enjoy (even those that swear themselves to be seafood haters -- the poor dears LOL). Good, tasty and classy. Definitely try this.
     
  2. Mean Chef, I am proud to be the first to rate this recipe. This was wonderful! I did make a couple of small changes but not really of much consequence I am sure. I used only 4 oz. of salted butter, since that is what I had on hand (6 oz. seemed like to much). I also used regular parsley since that is what I had. Next time I will sprinkle much less sparingly with breadcrumbs and more freely with parmesan cheese. I did slide the casserole under the broiler for about 1 minute to brown the top. Thank you for a great recipe to add to my repetoire. Tweeky.
     
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