Baked Scallops & Mushrooms in Garlic Sauce:
Batter Fried Scallops


Baked Scallops & Mushrooms in Garlic Sauce:

3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 Tbsp. olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 Tbsp. fine dry bread crumbs
2 Tbsp. minced onion
1 Tbsp. minced parsley
2 cloves garlic, minced or pressed
Pinch crushed red pepper flakes, more to taste
Pinch salt

Cooking Rinse the scallops in cold water and pat dry with paper towels.
Remove the stems from the mushrooms and reserve both the stems and caps.
Brush a shallow(8- to 9-inch diameter) baking dish with 1 tablespoon of
olive oil; preheat the oven to 350 F. Toss the scallops with the flour
and arrange them with the mushroom caps in a single layer in the dish.
Pour the wine into the dish along the edge. Finely chop the mushroom
stems and mix them with the bread crumbs, onion, parsley, garlic, pepper
flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
Drizzle with the remaining olive oil. Bake in the heated oven until the
mushrooms are soft and scallops are cooked through, about 30 minutes.
Serve warm, or cover and refrigerate up to 24 hours.To reheat, loosely
cover with foil and bake for about 45 minutes in a 350 F.oven.

Servings per Recipe: 6-8


Batter Fried Scallops

1 pound scallops

***Batter***
3 tablespoons oil
1 large egg, beaten
1/2 cup milk
1 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Oil for deep frying.


Preheat oil to 365-degrees in a deep fryer or deep saucepan. Whisk
together egg, milk and 3 tablespoons oil in a bowl. Sift together flour,
sugar, salt and pepper. Add to egg mixture and beat until smooth. Dip
scallops into batter. Fry a few scallops at a time for 2 to 3 minutes
(depending on size) or until golden brown. Turn as needed. Drain on paper
towels. Serve with tarter sauce.



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