Herb-Crusted Scallops With Mushrooms Recipe

About this recipe

A delightful pescatarian dinner featuring tender scallops baked with a buttery herb crust and savory mushrooms, finished with a touch of fresh parsley and lemon.

Ingredients

• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Cooks & Co Sliced Mushrooms
• 200G All Things Butter Unsalted Butter
• - Sunita Lemon Juice Organic
• 50G Picard Chopped Flat Parsley
• 300G Picard Msc Scallops With Tomato & Rosemary
• - Tata Salt
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Pat the scallops dry with a paper towel and arrange them in a greased baking dish.
3. 3. Drizzle the scallops with lemon juice and season evenly with salt and pepper.
4. 4. Spread the sliced mushrooms over the scallops and drizzle with 1/4 cup of melted butter.
5. 5. In a small bowl, mix the remaining 1/4 cup of melted butter with the bread crumbs until evenly combined.
6. 6. Sprinkle the bread crumb mixture over the mushrooms to create a crust.
7. 7. Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the topping is golden brown.
8. 8. Remove from the oven and garnish with freshly chopped parsley before serving.