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Baked Scallops and Mushrooms in Garlic Sauce

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


3/4 lb scallops
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


  • Preheat oven to 350°
  • Brush a shallow baking dish with 1 tablespoon of the oil. Bake the mushroom caps for 10 minutes.
  • Combine stems, crumbs, onion, garlic, parsley, red pepper and salt and mix together well.
  • Toss 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)
  • Add the wine to the baking dish.
  • Sprinkle the minced mixture over all, and drizzle the remaining oil over.
  • Bake for 20 more minutes or until done.

Serves 4

Shirley Cline