Anonymous August 22 2005

3/4 pound sea or bay scallops

1/2 pound medium mushrooms

3 Tbsp. olive oil

1/4 cup all-purpose flour

1/4 cup dry white wine

3 Tbsp. fine dry bread crumbs

2 Tbsp. minced onion

1 Tbsp. minced parsley

2 cloves garlic, minced or pressed

Pinch crushed red pepper flakes, more to taste

Pinch salt

Cooking 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 F. 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. 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.To reheat, loosely cover with foil

and bake for about 45 minutes in a 350 F.oven. Servings

per Recipe: 6-8