Scallops with Mushrooms in Shells
Submitted by cpete1000
Baked bay scallops with sauteed mushrooms, shallots, and breadcrumbs served in seafood shells. A classic French-style appetizer finished under the broiler.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a classic Coquilles St. Jacques-style appetizer that looks like it came from a French bistro. Bay scallops get mixed with sauteed mushrooms, shallots, garlic, and soft breadcrumbs, then baked in individual seafood shells and broiled until the tops turn golden and crisp.
Cooking the mushrooms first until they wilt and release their liquid is important. Raw mushrooms mixed into the filling would steam during baking and make everything soggy. Once they’ve given up their moisture and concentrated in the butter with the shallots, they add deep, earthy flavor without excess water.
The quick broil at the end is what separates a good version from a great one. That final minute under high heat crisps the buttered breadcrumb topping into a crunchy shell over the tender scallop filling underneath.
Chef Tips
- Use soft fresh breadcrumbs, not dried. Soft crumbs blend into the filling and create a better texture when broiled. Dried breadcrumbs stay gritty and don’t absorb the butter properly.
- Don’t overfill the shells. Leave a little room at the top so the butter pools around the edges and crisps the surface evenly.
- Watch the broiler closely. One minute is all it takes. Breadcrumbs go from golden to burnt in seconds under a broiler.
Variations
- Add a splash of white wine to the mushrooms while sauteing for a more traditional French flavor.
- Use ramekins if you don’t have seafood shells. The presentation is different but the result is the same.
Ingredients
Directions
Preheat the oven to 450 degrees.
Melt ¼ cup of the butter in a small skillet and add the mushrooms.
Cook, stirring often, until the mushrooms are wilted and give up their liquid.
Add the shallots and garlic and cook briefly.
Spoon the mushroom mixture into a mixing bowl.
Let cool briefly, then add 2 tablespoon of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste.
Blend well.
Use the mixture to fill 6 seafood shells.
Arrange the filled shells on a baking dish or cookie sheet.
Melt the rest of the butter and pour over the mixture in the shells.
Place in the oven and bake 10 minutes.
Run the scallops under the broiler until nicely browned on top, about 1 minute.
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