From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 450 degrees. Saute garlic and onions in butter. Add mushrooms, parsley, salt, pepper, and Worcestershire sauce. Cook slowly until mushrooms are tender. Add scallops and wine. Increase heat to high about two to three minutes to reduce any liquid from scallops. Do not overcook. Spoon mixture into individual serving dishes and sprinkle with paprika. Bake until butter bubbles and turns brown. Serve immediately.
SERVINGS: 4
- 11 Tablespoons butter
- 5 garlic cloves, crushed
- 2 Tablespoons chopped green onions
- 6 ounces fresh mushrooms, sliced
- 1 Tablespoon chopped parsley
- 1 teaspoon chopped parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon Worcestershire sauce
- 1 pound scallops
- 1 Tablespoon white wine
- Paprika
TO PREPARE:
Preheat oven to 450 degrees. Saute garlic and onions in butter. Add mushrooms, parsley, salt, pepper, and Worcestershire sauce. Cook slowly until mushrooms are tender. Add scallops and wine. Increase heat to high about two to three minutes to reduce any liquid from scallops. Do not overcook. Spoon mixture into individual serving dishes and sprinkle with paprika. Bake until butter bubbles and turns brown. Serve immediately.
SERVINGS: 4
