{"id":11247,"date":"2022-07-21T09:00:28","date_gmt":"2022-07-21T13:00:28","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11247"},"modified":"2023-12-18T17:45:55","modified_gmt":"2023-12-18T22:45:55","slug":"scallops-with-mushrooms","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/scallops-with-mushrooms\/","title":{"rendered":"Scallops with Mushrooms"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound bay scallops<\/li>\n\n\n\n<li>\u00bd&nbsp;cup unsalted butter<\/li>\n\n\n\n<li>1 cup thinly sliced fresh mushrooms<\/li>\n\n\n\n<li>3 tablespoons finely chopped green onions<\/li>\n\n\n\n<li>1 tablespoon pressed garlic<\/li>\n\n\n\n<li>\u00bd&nbsp;cup soft unsalted bread crumbs<\/li>\n\n\n\n<li>\u00bd\u00a0cup finely chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>If using sea scallops, cut in halves or quarters. Melt \u00bc 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 saut\u00e9 lightly. Remove from heat, then add the remaining butter, scallops, bread crumbs, parsley and pepper. Blend well.<\/p>\n\n\n\n<p>Place mixture in 6 individual shells or baking dishes. Cook in a 400\u00b0 F oven for 10 to 15 minutes, or until scallops are tender and the mixture is browned.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; From: <em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p><a href=\"https:\/\/deq.nc.gov\/about\/divisions\/marine-fisheries\/public-information-and-education\/kids-educational-pages\/shellfish-oysters-and-scallops-and-clams\" target=\"_blank\" rel=\"noreferrer noopener\">Bay scallops<\/a> are&nbsp;bivalves&nbsp;(2 hinged shells) and are often described as sweeter and more tender than their larger cousin, the sea scallop.&nbsp; 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.&nbsp;NC Sea Grant is sponsoring a bay scallop research aquaculture research project, led by researchers at the <a href=\"https:\/\/uncw.edu\/shellfish\/\" target=\"_blank\" rel=\"noreferrer noopener\">Shellfish Research Hatchery<\/a> at the University of North Carolina Wilmington<em>.<\/em><\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Scallops with Mushrooms.<\/p>\n","protected":false},"author":23,"featured_media":11248,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,15,100,98,215,218],"tags":[249,145],"class_list":["post-11247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-winter","tag-bay-scallop","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with 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