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Try this Baked Scallops and Mushrooms in Garlic Sauce recipe, or contribute your own. "Mushrooms" and "Appetizers" are two of the tags cooks chose for Baked Scallops and Mushrooms in Garlic Sauce.
"My husband and I made this recipe today and it was so delish! We will definitely make this again. I bought fresh scallops that has never been frozen or had any preservatives added and I must say that the scallops were sweet and so tender the scallop would melt in my mouth."- CiraSaget
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Preheat oven to 350F. Brush a shallow baking dish with 1 tbs. of the oil. Bake the mushroom caps for 10 min. Combine stems, crumbs, onion, parsley, red pepper and salt mix together well. Add scallops to the baking dish. (If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each. Then you can stick one scallop in each mushrooms.) Add the wine to the baking dish. Sprinkle the minced mixture over all, and drizzle the remaining oil over. Bake for 20 more min, or until done. Formatted and Busted by RecipeLu
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Brawnsley 1 year agoGood. But provide full instructions. Thank you
Pockets71 2 years agoI tried this tonight. Loved it. We had steamed vegetables with it. I pan seared the scallops before placing them in the oven. I have to ask, what did you all do with the flour and garlic? The recipe didn't say. What wine did you use? I used a pinot grigio.
Ardansharp 3 years agoThis was very good but the instructions don't include what to do with the flour. I did use it to make a sauce but it was 'thicker' then i would have preferred so the next time I make this; I will need to 'tweak' the instructions. Overall, it was a very good dish.
93279327 3 years agoAssume the recipes on bigoven are not reviewed by anyone as this one has two ingredients (flour / garlic) with no instructions as to where, when, how to incorporate them. You can figure it out and it was OK as the sauce is quite good but scallops are delicate and to cook them inside the mushroom caps and have the scallops and mushroom come out perfect is a trick. Next time I will pan sear the scallops, bake the mushrooms separetly and put the cooked scallops into the caps and pour the sauce over it as the presentation is interesting.
CiraSaget 4 years agoMy husband and I made this recipe today and it was so delish! We will definitely make this again. I bought fresh scallops that has never been frozen or had any preservatives added and I must say that the scallops were sweet and so tender the scallop would melt in my mouth.
ke5qgk 4 years agoexcellent! followed recipe we ate like kings the only thing was we were able to make about 24 of these with the recipe the only limiting factor is how many mushrooms and scallops you have if you have enough you can feed the whole family A in my book
RKG1 8 years agoI used small scallops and they were overcooked use large scallops next time
cajuntoast 8 years agoThese tasted good but weren't beautiful. I stuffed the scallops in the mushroom caps as suggested.