Join us!  Sign in   

Baked Scallops and Mushrooms in Garlic Sauce

Recipes »  Main Dish  »  Fish and Shellfish

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

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Seafood-Other

(4, 8) 100% would make again (reviews)

Favorite 548 people favorited
Try Soon216 people trying soon

  Try our free apps for iOS, Android, Kindle Fire and Windows Phone.  Check 'em out - they're free.

Verified by stevemur

Servings          
Original recipe makes 4
1 tbparsely; Minced
1/4 cFlour
3/4 lbScallops
3 tbolive oil
3 tbFine bread crumbs
1/2 lbMushrooms; stems minced
1/4 cWhite wine
2 tbOnion; minced
2 Garlic; minced
1 pinchRed pepper flakes & salt

Baked Scallops and Mushrooms in Garlic Sauce Preparation

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 Posted to recipelu-digest by RecipeLu on Mar 22, 1998

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?

Add photo of this recipe...

  • photo by cajuntoast cajuntoast

  • photo by RKG1 RKG1

    • Calories Per Serving: 163
    Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
    Ads keep BigOven free. Remove ads with BigOven Pro
    Date My private notes
    Add notes with BigOven Pro!
    Ads keep BigOven free. Remove ads anywhere you log in with BigOven Pro

    Baked Scallops and Mushrooms in Garlic Sauce Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Good. But provide full instructions. Thank you
    1 years, 1 months, 3 weeks, 2 days, 2 hours, 49 minutes ago
    I 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.
    2 years, 3 months, 3 weeks, 4 days, 5 hours, 53 minutes ago
    This 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.
    3 years, 1 months, 2 days, 14 hours, 15 minutes ago
    Assume 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.
    3 years, 4 months, 3 weeks, 4 days, 3 hours, 58 minutes ago
    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.
    4 years, 4 weeks, 2 hours, 13 minutes ago
    excellent! 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
    4 years, 5 months, 4 days, 14 hours, 14 minutes ago
    I used small scallops and they were overcooked use large scallops next time
    7 years, 6 months, 3 weeks, 2 days, 5 hours, 8 minutes ago
    These tasted good but weren't beautiful. I stuffed the scallops in the mushroom caps as suggested.
    7 years, 6 months, 3 weeks, 3 days, 4 hours, 21 minutes ago

    Tags

    1. Appetizers
    2. Mushrooms
    3. Seafood
    4. Baked
    5. Bread Crumb
    6. Garlic
    7. Olive oil
    8. Onion
    9. Wine
    10. White wine
    11. Mushrooms
    12. scallops
    13. Seafood-Other

    Blogger? Grab a link to this recipe


    Link type:     

    Want a link to this recipe? Just copy the text below and paste it into your blog:


    here's how it will appear in your blog:

    ×

    Share



    Hi there! Please sign in first.

    BigOven needs to know who you are in order to keep your recipes, grocery list and menu plan, and sync it with your smartphone or tablet.

    Not yet a BigOven member? Join us, save time and money!

    ×

    Ready? Let's get cooking.