3/4 lb sea or bay scallops 1/2 lb medium mushrooms 3 Tbls olive oil 1/4 cup flour 1/4 cup dry white wine 3 Tbls bread crumbs 2 Tbls onion, minced 1 Tbls parsley, minced 2 cloves garlic, minced pinch of dried red pepper flakes salt and pepper to taste
Rinse scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve stems and caps. Brush a shallow 9 inch diameter baking dish with 1 tablespoon of olive oil; preheat oven to 350 degrees.
Toss the scallops with the flour and arrange them with the mushroom caps, in a single layer in the dish. Pour the wine into the dish, along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt and pepper. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake until the mushrooms are soft and the scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
NOTE: To reheat, loosely cover with foil and bake for 45 minutes in a 350 degrees oven.