Baked Scallops and Mushrooms in Garlic
recipe was sent to me by Shirley Cline.
was a great inspiration to me 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 risottos 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.
Shirley. You will always be remembered. I learnt a great
deal from you.
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tblsp olive oil
1/4 cup white wine
3 tblsp fine bread crumbs
2 tblsp minced onion
1 tblsp minced parsley
2 cloves minced or pressed garlic
Pinch of red pepper flakes and salt
Brush a shallow baking dish with 1 tablespoon of the
oil. Bake the mushroom caps for 10 minutes.
stems, crumbs, onion, garlic, parsley, red pepper
and salt and mix together well.
the scallops with the flour and add to the baking
dish. (If you wish, 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 put one scallop
in each mushroom)
the wine to the baking dish.
the minced mixture over all, and drizzle the remaining
for 20 more minutes or until done.