Scallops - All Natural - Dry

Defrost in refrigerator.

• 6-8oz mushrooms
• 2 tablespoons butter
• Freshly ground pepper
• 1lb scallops cut into 1/4" rounds
• 1/4 cup brandy warmed

Preheat oven to 350°. Slice mushroom caps thinly and saute in butter for 2 minutes. Sprinkle with pepper and chopped chives. Add sliced scallops and cook about 2-3 minutes. Remove mushrooms and scallops from pan. Reduce pan juices by half by heavy boiling. Add cream and reduce again. Flame brandy and add to the sauce. Place mushroom-scallop mixture into scallop shells or individual ramekins. Spoon sauce evenly over scallops and bake for 5 minutes.

See our Cooking Guide for more information.

 Scallops