1. Heat butter in skillet. 2. Dredge scallops lightly in flour. 3. Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper. 4. When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion. 5. Blend well. 6. Remove to oven proof casserole, sprinkle with bread crumbs and parmesan. 7. Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles. ---------------------------------------------------------------------------
Nutrition
Ingredients
