Scollops with Mushrooms in Shells
It is essential that the scollops are cooked as quickly as possible. If scollops are subjected to prolonged cooking time they become dry, tough and unpalatable.
- 1 /c C butter, at room temperature
- 1 C thinly sliced mushrooms
- 3 T finely chopped shallots
- 1 T finely chopped garlic
- 1 lb. fresh bay scollops
- 1/2 C soft bread crumbs
- 1/2 C finely chopped parsley
- 6 seafood shells
Preheat the oven to 450 degrees.
Melt 1/4 C 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 T of the remaining butter, the scollops, bread crumbs, parsley and salt and pepper to taste. Blend well.
Use the mixture to fill 6 seafood shells.
Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour it over the mixture in the shells. Place in the oven and bake for 10 minutes at 450 degrees.
Run the scallops under the broiler until nicely browned on top, about 1 minute.