Scallops with Mushrooms on Shells

Scallops, one single raw food which is faster than any other! No cleaning, peeling, or cracking before or after cooking!! Once purchased, they are ready to go. Prepare as a gratin, cooking briefly and stuffing in shells to finish in oven. Shells can be baked on top of rock salt in serving dish for presentation straight from the oven to table. Can also be made in small individual gratin dishes or one large dish. Very rich, only needs a salad, bread and a dry white wine. Recipe adapted from Gourmet Magazine ½ C. butter, room temperature 1 C. thinly sliced mushrooms 3 T. shallots, finely chopped 1 T. garlic, minced 1 pound, fresh bay scallops ½ C. bread crumbs ½ C. fresh parsley, chopped Salt & Pepper to taste A good dash of Tony’s 6 seafood shells 6 lemon wedges Preheat oven to 450 degrees. Melt ¼ cup of butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushroms give off their liquid. Add the shallots and garlic, cook briefly until softened. Spoon the mushroom mixture into a bowl. Let cool slightly, then add 2 T. of the remaining butter, the scallops, bread crumbs, parsley, salt, pepper and Tony’s. Fold together gently. Fill shells evenly with the mixture, do not pack tightly. Arrange shells on baking sheet. Melt the rest of the butter and pour it over the gratin in the shells. Place in oven and bake for 10 minutes. Switch to broil, and brown tops, about 1 minute. Serve hot with lemon wedges on side.

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