450

g

fresh small scallops

½

cup

butter; softened

½

cup

finely chopped fresh parsley

3

Tbs

finely chopped shallots

½

cup

soft bread crumbs

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

1

cup

thinly sliced mushrooms

1

Tbs

finely chopped garlic

1

Preheat the oven to 230°C.

2

Melt ¼ cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid.

3

Add the shallots and garlic and cook briefly.

4

Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 Tbs of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste. Blend well.

5

Use the mixture to fill 6 scallop shells.

6

Arrange the filled shells on a baking dish or sheet.

7

Melt the rest of the butter and pour over the mixture in the shells.

8

Place in the oven and bake 10 minutes, then grill about 1 minute until nicely browned on top.