350

g

scallops

¼

cup

flour

225

g

mushrooms; stems minced

3

Tbs

olive oil

¼

cup

medium white wine

3

Tbs

bread crumbs; fine

2

Tbs

onion; minced

1

Tbs

parsley; minced

2

cloves

garlic; minced

1

pinch

red pepper flakes

1

pinch

salt

1

Preheat oven to 170°C. Brush a shallow baking dish with 1 tablespoon of the oil. Bake the mushroom caps for 10 minutes.

2

Combine stems, breadcrumbs, onion, parsley, red pepper and salt mix together well. Add scallops to the baking dish.

3

Add the wine to the baking dish. Sprinkle the minced mixture over all, and drizzle the remaining oil over. Bake for another 20 minutes', or until done.