INGREDIENTS

3/4 lb scallops
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tbsp olive oil 1/4 cup white wine
3 tbsp fine bread crumbs
2 tbsp minced onion
1 tbsp minced parsley
2 clove minced or pressed garlic
pinch of red pepper flakes & salt

DIRECTIONS

1. Preheat barbecue on HIGH
2. Reduce heat to MEDIUM. Brush a foil pan with 1 tbs of the oil. Place pan on grill and bake the mushroom caps for approximately 10 minutes.
3. Combine stems, crumbs, onion, parsley, red pepper, garlic and salt mix together well. Add scallops and wine to the foil pan. Sprinkle the minced mixture over all.
4. Drizzle the remaining oil over. Bake for 20 more minutes, or until done.