Ingredients
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3 tablespoons flour
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1 lb small bay scallop
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3 cups sliced mushrooms
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4 green onions, sliced
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2 tablespoons water
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1/4 cup dry white wine
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1/4 cup butter
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1/2 teaspoon dried thyme
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1/8 teaspoon pepper
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1/2 cup milk
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1/2 teaspoon Worcestershire sauce
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3 dashes Tabasco sauce
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2 tablespoons butter
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1/2 cup breadcrumbs
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2 tablespoons parsley
Instructions
- In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
- Drain add scallops and wine cook 4-5 minutes.
- Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
- In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
- Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
- Either refrigerate at this point or continue for immediate serving.
- Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
- Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
- Serve immediately.