Bay Scallops Bourgionne



1/2 cup minced shallots
6 cloves minced garlic
1 tablespoon olive oil
1 cup sliced mushrooms
Salt, pepper
1/4 teaspoon thyme, minced
2 tablespoons white wine
1 tablespoon brandy
3/4 pound bay scallops
2 tablespoon parsley, minced
4 tablespoons light butter, cubed
2 tablespoons parmesan cheese
2/3 cup toasted panko bread crumbs



Sauté the shallots and garlic in oil until golden brown. Add the mushrooms and sauté until fairly dry, season with salt, pepper and thyme. Add the wine and brandy and cook until dry. Cool. Season scallops with salt and pepper, then combine with the mushrooms. Divide into four pan-sprayed ramekins for scallop shells.

Combine parmesan and parsley. Sprinkle over the scallop mixture. Dot with butter. Bake at 425°for 7-8 minutes.  Top with toasted bread crumbs.

Yield: 4 servings