Baked Scallops And Mushrooms In Garlic Sauce

Vicki Butts (lazyme)


From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.


★★★★★ 2 votes

15 Min
30 Min


  • 3/4 lb
    sea or bay scallops
  • 1/2 lb
    medium mushrooms
  • 3 Tbsp
    olive oil
  • 1/4 c
    all purpose flour
  • 1/4 c
    dry white wine
  • 3 Tbsp
    fine dry bread crumbs
  • 2 Tbsp
    minced onion
  • 1 Tbsp
    minced parsely
  • 2
    garlic cloves, minced or pressed
  • 1 pinch
    crushed red pepper flakes, to taste
  • 1 pinch

How to Make Baked Scallops And Mushrooms In Garlic Sauce


  1. 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 degrees.
  2. 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.
  3. 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.
  4. To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

Printable Recipe Card

About Baked Scallops And Mushrooms In Garlic Sauce

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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