• 3/4 lb scallops
• 1/4 cup flour
• 1/2 lb mushrooms, stems removed and minced
• 3 Tbsp. olive oil
• 1/4 cup white wine
• 3 Tbsp. fine bread crumbs
• 2 Tbsp. minced onion
• 1 Tbsp. minced parsley
• 2 clove minced or pressed garlic
• pinch of red pepper flakes & salt
  

Preheat barbecue on HIGH

Reduce heat to MEDIUM Brush a pan with 1 tbs of the oil. Place pan on grill and bake the mushroom caps for approximately 10 minutes.

Combine stems, crumbs, onion, parsley, red pepper, garlic and salt mix together well. Add scallops and wine to the pan. Sprinkle the minced mixture over all.

Drizzle the remaining oil over. Bake for 20 more minutes, or until done

Useful products for this recipe:

• Porcelain Grill Topper (97122)