Scallops and Mushrooms

Scallops and Mushrooms
Nutrition Information
  • Serves: 4
  • Calories: 494
  • Fat: 37g
  • Sodium: 684g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 158g
Ingredients
  • 175 g butter
  • 500 g small mushrooms, halved
  • ½ bunch Spring Onions, chopped, (2 or 3)
  • pepper and salt
  • 750 g scallops
  • 1 small can tomatoes, drained
  • 2 bay leaves
  • 1 tsp sugar
  • 1 pinch basil
  • 1 Clove Garlic, crushed
  • 2 sticks celery, chopped
  • 4 drops tabasco sauce
  • breadcrumbs
Instructions
  1. Melt 125 g butter in pan. Place mushrooms and shallots in pan with some freshly ground pepper and salt, fry gently and put aside until needed.
  2. Dry scallops and fry in remaining butter to which tomatoes have been added. Add bay leaves, sugar, basil, garlic, celery and tabasco. Cook all gently for 10 minutes.
  3. Place mixture in a flat casserole dish, add mushrooms and mix well. Sprinkle with breadcrumbs and place in a warm oven until brown on top.
  4. Serve with hot savoury bread or garlic bread.
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