2 Sticks butter, room temp
1 cup Fresh bread crumbs
6 cl Garlic, crushed
2 Tbsp Onion, minced
1/2 cup Parsley, chpd
1/4 cup White wine OR sherry
Juice of 1/2 lemon
Salt and pepper
2 Tbsp Oil
2 Tbsp Onion, diced
1 1/2 lb Fresh bay scallops
1/2 lb Mushrooms, sliced

“Garlic, garlic, garlic describes the scallops served at the KHYC….crisp,
buttery morsels…”
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.
Chill until firm, at least 1 hr. Preheat oven 450 F. Grease shallow baking dish.
Heat oil in large skillet over med heat until haze forms. Add diced onion and
saute until soft but not browned. Add scallops and mushrooms and salt and pepper
to taste and saute briefly. Drain off liquid. Arrange scallop mixture in
prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until
butter is hot and bubbly, 5-10 mins. Serve immediately. Scallops can also be
broiled. Place about 3″ from heat and broil until bubbly, 3-5 mins.