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
- Preheat barbecue on HIGH
- 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.
- 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.
- Drizzle the remaining oil over. Bake for 20 more minutes, or until done.