Gluten-Free Buttery Herb-Crumbed Scallops and Mushrooms
Servings
6people
Servings
6people
Ingredients
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.