1¼

cups

butter; at room temp

1

cup

fresh breadcrumbs

6

clove

garlic; crushed

2

Tbs

onion; minced

½

cup

parsley; chopped

¼

cup

white wine

½

lemon; juiced

1

pinch

salt; to taste

1

pinch

pepper; to taste

2

Tbs

vegetable oil

2

Tbs

onion; diced

680

g

scallops

225

g

mushrooms; sliced

1

Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste. Form into roll and wrap with waxed paper.

2

Chill until firm, at least 1 hour. Preheat oven 230°C. Grease shallow baking dish.

3

Heat oil in large skillet over medium heat until haze forms. Add diced onion and sauté until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and sauté briefly. Drain off liquid.

4

Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, 5-10 minutes. Serve immediately.