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Scallops with Mushrooms


  • 1 pound bay scallops
  • ½ cup unsalted butter
  • 1 cup thinly sliced fresh mushrooms
  • 3 tablespoons finely chopped green onions
  • 1 tablespoon pressed garlic
  • ½ cup soft unsalted bread crumbs
  • ½ cup finely chopped fresh parsley
  • ¼ teaspoon freshly ground black pepper

If using sea scallops, cut in halves or quarters. Melt ¼ cup of butter in a small skillet and add mushrooms. Cook, stirring often until mushrooms are wilted and lose their liquid. Add onions and garlic and sauté lightly. Remove from heat, then add the remaining butter, scallops, bread crumbs, parsley and pepper. Blend well.

Place mixture in 6 individual shells or baking dishes. Cook in a 400° F oven for 10 to 15 minutes, or until scallops are tender and the mixture is browned.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Bay scallops are bivalves (2 hinged shells) and are often described as sweeter and more tender than their larger cousin, the sea scallop.  Unlike clams and oysters where the entire animal is consumed, it is the large adductor muscle that opens and closes the shell that is eaten. NC Sea Grant is sponsoring a bay scallop research aquaculture research project, led by researchers at the Shellfish Research Hatchery at the University of North Carolina Wilmington.

Erika Young, Coastal and Marine Education Specialist