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Scallops Italian

Source of Recipe

Recipe from The Ark cookbook


List of Ingredients

6 ounces unsalted butter
1 1/2 lbs bay scallops
all-purpose flour, for dusting
2 cups mushrooms, sliced
2 teaspoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce
4 cloves garlic, minced
1/2 cup Italian parsley, chopped
6 ounces clam juice
3/4 cup plum tomatoes, diced
1/2 cup green onions, thinly sliced
salt and pepper
seasoned bread crumbs, dry
parmesan cheese



Recipe

Heat butter in skillet.
Dredge scallops lightly in flour.
Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
Blend well.
Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.