Food type: Seafood


900 gm scallops
600 ml Wakefield white wine
2 tpsp olive oil
125 gm mushrooms
4 shallots, chopped
1 tbsp flat leaf parsley, chopped
125 ml fresh cream
¼ cup breadcrumbs
salt and pepper


Bring the wine to the boil in a saucepan, then simmer.

Add the scallops and lightly cook for 5 minutes.

Meanwhile, sauté the shallots and mushrooms in a saucepan. Add parsely, season with sat and pepper.

Remove from cook top, then add a cup of the wine and scallop liquid.

Return to the heat, bring to boil and stir until it reduces and thickens.

Add the scallops, pour in the cream.

Place in an oven dish or casserole, sprinkle with breadcrumbs and bake at 180º until golden brown. Serve hot.

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