Easy Swiss, Scallop, and Mushroom Bake

5m
Prep Time

15-25m
Cook Time

20m
Ready In

Recipe: #6875

October 28, 2012

Categories: Lemon, Mushrooms, Italian, 5-Minute Prep, Valentine's Day, Oven Bake, Low Carbohydrate, Wine, Italian Dinner, more

recipe by:
Kchurchill5

"This is so easy, and so quick to prepare. Serve in a bowl, with plenty of crusty bread to soak up the juice. Add a salad for an easy weeknight dinner; but, it is so good, you can easily entertain with this. This dish is especially delicious made in individual ramekins which is how I usually make it."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (562.8 g)
Calories 966.8
Total Fat - 51 g
Saturated Fat - 14.5 g
Cholesterol - 216.9 mg
Sodium - 2308.6 mg
Total Carbohydrate - 88.1 g
Dietary Fiber - 0.3 g
Sugars - 22.1 g
Protein - 41.5 g
Calcium - 322.3 mg
Iron - 4.5 mg
Vitamin C - 3.9 mg
Thiamin - 0.3 mg

Step 1

Scallops ... First, a couple of notes about the scallops. If using frozen scallops, thaw them in the refrigerator, in a colander or strainer, over a bowl, so they do NOT sit in water as they thaw. Make sure you let the scallops set on the counter for a few minutes to take the chill off. You don't want to try to cook them when they are ice cold.

Step 2

Seasoning ... Add the lemon zest (after you zest the lemon, juice it for the sauce), parsley, paprika, celery salt, pepper, and salt and mix to combine.

Step 3

Sauce ... Add the butter to a small cup and microwave 20-30 seconds on medium heat until melted; then, add the wine and lemon juice and set to the side.

Step 4

Casserole ... First, it is important that the scallops and mushrooms fit in the dish. You don't want too much empty space; but, you don't want to over crowd the dish either. You want the scallops to be able to brown. Now, I love to use individual ramekins. Each person get their own dish and sauce; but, it isn't necessary.

Step 5

Add the scallops to the dish and scatter the mushrooms around the scallops, NOT on top of the scallops. Pour the butter, lemon, and wine over all the scallops. You can also use a brush to make sure that each scallop has some sauce on it. Then season the entire casserole with the seasoning mix, making sure to season each scallop.

Step 6

Bake ... Preheat the oven to 400 degrees and bake 12-18 minutes on the middle shelf until lightly golden brown, and the mushrooms are tender. This is based on using large sea scallops. They should be firm to the touch and opaque. Obviously, if using bay scallops, cooking times will vary.

Step 7

Finish ... Remove the dish from the oven, and top with the cheese. Turn your broiler on, and return to the oven on the second shelf down from the top; broil a couple of minutes until the cheese is bubbly and golden brown.

Step 8

Serve and ENJOY! Serve in a shallow bowl garnished with chives; or, if using individual ramekins - each person gets their own. Also, make sure to have plenty of crusty bread to soak up the sauce. Add a fresh green salad for a simple and quick dinner.