Less-Butter Baked Scallops and Savory Shiitakes

Less-Butter Baked Scallops and Savory Shiitakes: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 1/4 pounds (565 g) sea scallops

3/4 cup (175 ml) dry sherry

3 tablespoons (45 g) butter, divided

1 tablespoon (15 ml) olive oil

8 ounces (225 g) shiitake (or cremini) mushrooms, thickly sliced

4 shallots, chopped

2 cloves garlic, minced

Pinches of salt and fresh-ground pepper

1/3 cup (40 g) whole-grain bread crumbs

2 tablespoons (10 g) fresh-grated Parmesan cheese

1/4 lemon, optional

Cooking Instructions:

Combine the scallops and sherry in a glass storage container and marinate for 2 hours to overnight. Drain well, reserving 1/3 cup (80 ml) of the marinade.

Preheat the oven to 400°F (200°C, or gas mark 6). Add 2 tablespoons (29 g) of the butter to a 1 1/2-quart (1.4-L) casserole dish and place in the oven for a couple of minutes until the butter is melted. Remove the casserole and set aside.

In a large skillet, melt the remaining 1 tablespoon (15 g) of butter with the olive oil over medium heat. Add the mushrooms in a single layer and cook for about 3 minutes without stirring. Turn them once and cook for a couple more minutes, until they just start to brown. Add the shallots and cook for about 1 minute, or until the shiitakes are lightly browned. Add the garlic, salt, and pepper, and cook for about 30 seconds. Add 1/3 cup (80 ml) of the reserved marinating liquid and cook for about 2 minutes, or until the mushrooms and shallots are fairly tender and much, but not all, of the liquid is cooked off. Add the scallops to the pan and toss gently to combine. Cook for about 3 minutes, turning once.

Pour the mixture into the prepared casserole dish and sprinkle the bread crumbs and cheese over the top. Bake for 10 to 12 minutes, or until the scallops are cooked through but still very tender—their centers should still have a slight pink tinge. Squeeze lemon over all before serving.