recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
cup (2 sticks) butter, room temperature
1 cup fresh bread crumbs
6 garlic cloves, crushed
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
2 ounces (1/4 cup) white wine or sherry
Juice of 1/2 lemon
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound sliced fresh mushrooms
together butter, bread crumbs, garlic, minced onion,
parsley, wine, lemon juice and salt and pepper to
taste. Form into roll and wrap with waxed paper. Chill
garlic butter until firm, at least 1 hour.
shallow baking dish or au gratin pan.
oil in large skillet over medium heat until haze forms.
diced onion and saute until soft but not browned.
scallops and mushrooms and salt and pepper to taste
and saute briefly.
scallop mixture in prepared dish.
garlic butter and arrange evenly over scallops.
4 - 6
Bake until butter is hot and bubbly, about 5-10 minutes.
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