1(4oz) can mushrooms and liquid
4-5 fresh chopped scallions
1/4 C. butter
1/4 C. flour
1 C 1/2 & 1/2 or heavy cream
1 tsp salt
garlic to taste
1/2 tsp powdered mustard
1/8 tsp cayenne pepper
2 T. chopped parsley
2 T. white wine
Grated Parmesan cheese
Paprika
Panko
Cut large scallops in half. Drain mushrooms, reserving liquid. Melt butter. Add scallops, mushrooms and scallions. Saute' about 5 minutes. Remove from butter. Blend flour into butter. Add milk and mushroom liquid gradually and cook until thickened, stirring constantly. Add salt, mustard, cayenne pepper. Blend. Add scallops, mushrooms, parsley and wine. Place in well greased individual shells or ramekins. Mix panko with Parmesan cheese and top each ramekins and sprinkle with paprika. Bake in 400 degree oven for 10-15 minutes or until brown. Broil if needed for a few mins.
Cut large scallops in half. Drain mushrooms, reserving liquid. Melt butter. Add scallops, mushrooms and scallions. Saute' about 5 minutes. Remove from butter. Blend flour into butter. Add milk and mushroom liquid gradually and cook until thickened, stirring constantly. Add salt, mustard, cayenne pepper. Blend. Add scallops, mushrooms, parsley and wine. Place in well greased individual shells or ramekins. Mix panko with Parmesan cheese and top each ramekins and sprinkle with paprika. Bake in 400 degree oven for 10-15 minutes or until brown. Broil if needed for a few mins.
Very Good Taste!
You can make a crust for the bottom if you would like and bake 5 mins before filling with mixture.
Serves: 4
Serves: 4
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