Focus on food: September 08, 2006
Elaine's Stuffed Scallops
The following recipe is from our Westport Cooks Archives and a previous class (Scallops at the Table) with Karin & Elaine Tammi. You can use this recipe and add your own style as you make your own Stuffed Scallops.
Ingredients:
1 stick margarine or butter
1 small onion, diced
1/3 cup white wine
1/2 teaspoon Worcestershire sauce
2/3 1 cup breadcrumbs
1 lb. bay scallops, diced and cleaned
18-20 cleaned scallop shells (2-3)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Directions:
Melt the margarine or butter in a large frying pan over medium heat, add diced onion and sautι until transparent.
Add the wine and Worcestershire sauce and mix well. Stir in bread crumbs and brown the mixture, adding more wine if necessary to get a stuffing like consistency.
Combine the scallops with the stuffing. Fill the scallop shells with the mixture, and top with chopped parsley and cilantro.
After the scallop shells are stuffed, place in 375°F oven for about 8-10 minutes, or on a preheated grill to heat until bubbly.
Serves 4-6.
Recipe Variation: Mushroom caps may be substituted for the scallop shells. In this case, remove the stems from the mushroom caps and stuff the caps with the scallop stuffing. Top the mushrooms with the herbs. Cook in frying pan with butter over medium heat, for about 10 minutes.