Baked Scallops with Mushrooms and Garlic

1 cup butter, room temperature
1 cup fresh breadcrumbs
6 cloves garlic, crushed
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
2 oz. (1/4 cup) white wine or sherry
juice of half a lemon
salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 lbs. scallops
1/2 lb. mushrooms, sliced

Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, salt, and pepper. Form into a roll, and wrap with waxed paper. Chill garlic butter until firm, at least one hour.

Preheat oven to 450 degrees. Grease shallow baking dish or au gratin pan. Heat oil in large skillet over medium heat until haze forms. Add diced onion and sauté until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and sauté briefly. Drain off liquid. Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, about 5-10 minutes. Serve immediately.

Scallops can also be broiled. Place about 3 inches from heat and broil until bubbly, about 3-5 minutes.

Source: unknown

Prepared by: Margo for the September 2004 meeting and by Frith for the February 2005 meeting