- 4
Ingredients
- 3 Tbsp. butter, divided
- 15 RITZ Crackers, crushed (about 2/3 cup)
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 6 fresh thyme sprigs
- 2 Tbsp. finely chopped fresh parsley
- 1 lb. sea scallops
- 1 onion, chopped
- 1/2 lb. cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1/4 cup dry white wine
- 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
Preparation
Step 1
MELT 1-1/2 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.
ADD 1/2 Tbsp. of the remaining butter to medium skillet; cook on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with 1/2 Tbsp. of the remaining butter and remaining scallops.
MELT remaining butter in same skillet on medium-high heat Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from the scallops; cook 3 min. or until most of the liquid is absorbed. Stir in cooking creme; cook and stir 1 min. on medium-low heat. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.
HEAT broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until golden brown.