Go Back
Baked Scallops With Mushrooms and Wine

Baked Scallops With Mushrooms and Wine Recipe

Amounts are approximate. Preparation time includes marinating. Fresh scallops from a reputable fishmonger are best but if you freeze them yourself, they're good for a couple of months. As for mushrooms, I like to use a variety, say portobellos, shitake (remove stems), and/or oyster, depending on availability. If large, break them up to bite size or less.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hr 30 mins
Cook Time 15 mins
Course Main Course
Cuisine Seafood
Calories 229.8 kcal

Ingredients
  

  • 1 lb sea scallops
  • 1/2 lb mushroom
  • 1/3 cup dry white wine
  • 2 tablespoons ponzu sauce
  • 2 teaspoons lemon juice
  • 1 large shallot, finely sliced
  • 1 garlic clove, finely diced
  • fresh dill
  • Italian spices
  • ground pepper
  • 2 baby bok choy

Instructions
 

  • Slice the largest scallops in half. Marinate all ingredients together except the bok choy for one hour.
  • Preheat oven to 350 degrees F.
  • Chop the bok choy up roughly and mix in with the rest of the ingredients. Put everything into a baking dish so that it covers the bottom, but roughly not more than a layer and a half.
  • Bake 15-20 minutes, and serve, using a slotted spoon if there is too much moisture.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 325gCalories: 229.8kcalCarbohydrates: 15.4gProtein: 31.9gFat: 1.6gSaturated Fat: 0.4gCholesterol: 54.6mgSodium: 926.5mgFiber: 1.6gSugar: 3.2g
Keyword < 4 Hours, Free Of..., Lactose-free
Tried this recipe?Let us know how it was!