1poundscallopsrinsed and patted dry. I use sea scallops
4tablespoonsbuttermelted
2tablespoonsbutter
1/2cupbread crumbs
4clovesgarlicchopped
1tablespoondried parsley
1teaspoononion powder
1/4cupparmesan cheese
1teaspoonsalt
1/4teaspoonpepper
15ouncesmushroomsbaby portobello and white mushrooms
Instructions
Pre-heat oven to 400 degrees
Put scallops and melted butter (4 tablespoons) in small covered casserole dish
In small bowl mix the bread crumbs, onion powder, salt, pepper, parmesan cheese and parsley together. Pour over scallops
Cover dish and bake for 10 minutes
Add 2 tablespoons of butter, and chopped garlic. Stir mixture before covering and putting back in the oven for 10 minutes
Take out of oven and lower temperature to 350 degrees
Clean mushrooms and pull the stems out of the mushroom caps. Chop stems into small pieces
Take the scallops and chop them into smallish pieces. Add chopped mushroom stems and stir until combined
Stuff mushrooms with a spoon making sure they are heaped and place on a foil lined jelly roll pan
Drizzle mushrooms with olive oil. Bake for 20 minutes
Serve
Enjoy
Notes
Tips for making Scallop Stuffed Mushrooms
Use sea scallops, but if you must use bay scallops, reduce the time to 5 minutes when you add the butter and put them back in the oven (so a total of 15 minutes)
Use good sized mushrooms, but not too big
I like using a combination of baby Portobello mushrooms as well as white mushroom
I clean the mushrooms with a paper towel, making sure I get all the dirt off. I never use water as it makes the mushrooms slimy
You can let the scallops cool after you take the stuffing mix out of the oven, but I don’t, I just cut up the scallops in the baking dish
You will probably have left over scallop stuffing mix. I spread it on a piece of toast. You must too
You can freeze the scallop stuffing mix, if you don’t want to eat it