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Ingredients:
1/2 cup Butter, softened
1/2 cup finely chopped fresh Parsley
1 lb fresh small Scallops
3 Tbsp finely chopped Shallots
1/2 cup soft Bread Crumbs
Salt and Pepper, to taste
1 cup thinly sliced Mushrooms
1 Tbsp finely chopped Garlic
Directions:
Preheat the
oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their
liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 Tbsp of the remaining butter, the
scallops, bread crumbs, parsley and salt and pepper to taste. Blend well. Use the mixture to fill 6 scallop shells. Arrange the filled shells on a baking dish or
cookie sheet. Melt the rest of the butter and pour over the mixture in the shells. Place in the oven and bake 10 minutes, then broil about 1 minute until nicely
browned on top. Makes 6 servings.
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