Servings: 6

Ingredients:

  • 1 lb. mushrooms, sliced
  • Juice of 1 lemon
  • 5 tbsp. butter
  • 1 lb. U10 Sea Scallops
  • 1 c. dry white wine
  • 1/4 tsp. ground thyme
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 3 tbsp. flour
  • 1 c. heavy cream
  • 3/4 c. buttered soft bread crumbs

Preparation:

Preheat oven to 400f

  1. Sprinkle mushrooms with lemon juice.
  2. Cook mushrooms in 2 tbsp. of the butter until golden brown.
  3. Cut scallops into quarters.
  4. Place scallops, wine and seasonings in saucepan. Simmer, covered, for 5 min.
  5. Drain, reserving the broth.
  6. Make a white sauce with remaining 3 tbsp. butter, the flour, broth, and cream.
  7. Add scallops & mushrooms.
  8. Spoon into 6 buttered scallop shells or ceramic casseroles.
  9. Top with buttered crumbs.
  10. Bake in preheated oven for 10 minutes, or until browned.