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Buttery Herb-Crumbed Scallops and Mushrooms

Photo: Laura Hamilton/flickr, creative commons
Photo: Laura Hamilton/flickr, creative commons

The day I made this dish my wife went into labor with our third son, Stephen. I pulled them out of the oven and placed them on the stove to cool as we were running out the door. I told my father-in-law to try a few bites of the buttery scallop dish and let me know what he thought before I’d add the recipe to the book. Not only did he try it; he ate the entire pan!

From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing

Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book,  listen on-demand to the episode where he was our special guest.

Gluten-Free Buttery Herb-Crumbed Scallops and Mushrooms
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Robert used to have to make his own gluten-free bread crumbs from scratch, but nowadays, you can find gluten-free bread crumbs at any well-stocked supermarket. If you don't see them with the other bread crumbs, check the natural foods section of the store.
  • CourseAppetizer, Main course, Main Dish
  • CuisineAmerican
Servings
6 people
Servings
6 people
Gluten-Free Buttery Herb-Crumbed Scallops and Mushrooms
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Robert used to have to make his own gluten-free bread crumbs from scratch, but nowadays, you can find gluten-free bread crumbs at any well-stocked supermarket. If you don't see them with the other bread crumbs, check the natural foods section of the store.
  • CourseAppetizer, Main course, Main Dish
  • CuisineAmerican
Servings
6 people
Servings
6 people
Ingredients
  • 1 pound bay scallops
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons butter plus more for coating the pie plate
  • 1 clove garlic minced
  • 1 cup chopped mushrooms (about 3 ounces)
  • 1/4 cup dry sherry
  • 1/2 cup gluten-free bread crumbs
  • 1/2 cup finely ground gluten-free Glutino Original Crackers (about 2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1-1/2 tablespoons freshly squeezed lemon juice
Servings: people
Instructions
  1. Preheat the oven to 400°F and butter a 9-inch pie plate.
  2. Place the scallops in the prepared pie plate and sprinkle with the salt and pepper.
  3. Melt 3 tablespoons of the butter in a large sauté pan over medium-high heat. Add the garlic and mushrooms and cook, stirring, for 1 to 2 minutes, until the mushrooms are tender. Add the sherry and allow to simmer for 1 minute. Stir in the bread crumbs, cracker crumbs, and parsley and cook until lightly crisp, 3 to 4 minutes.
  4. Top the scallops with the crumb topping, sprinkle with the lemon juice, and bake for 12 to 15 minutes, until golden brown.

Reader Interactions

Comments

  1. Annie says

    May 16, 2020 at 7:23 pm

    Yummy & so easy.! In a rush i used garlic magic, a condiment I get from my farm delivery: garlic, parsley, red pepper, olive & canola oil. Supper went together in 5 minutes!

    Reply »

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