Not your average seafood recipe...this one comes from the cookbook for a downtown church,
Grace Episcopal Church. Every late spring, Grace holds a tea room to raise money for charity.
Ladies, and a few gentleman, dress in nice clothes--many of the ladies wear hats or fascinators, and eat delicious food and drink tea (or lemonade). Grace has inside dining where
a nice man plays the piano and an outside courtyard where fountains dance and water enchants.
They also have a gift shop where I've purchased quirky earrings the last few years. Now, this recipe comes from their cookbook, Amazing Grace, given as a gift when they celebrated their anniversary. What a lovely tradition--look it up if you're in town in May!
Lime Scallops
Ingredients:
1 pound scallops (frozen work just fine, just thaw)
8 ounces mushrooms, quartered (I made a change here to more evenly distribute the yummy)
1 onion (also changed, original says 2 and that's too much for my taste)
1 cup mayonnaise (or less)
Juice of 2 limes
2-3 cloves garlic, minced
1 cup Parmesan or Swiss cheese, grated
1 jalapeno pepper, seeded and chopped (left out per son's request)
1 cup Italian breadcrumbs (original just said plain, but hey, I'm a Sinisi)
Salt and Pepper
Directions:
Saute mushrooms and onion in butter.
In a bowl mix lime juice, mayonnaise, pepper (if used), garlic, salt and pepper to taste. Add mushrooms and onions, add scallops (halve them if very large). Mix well.
Pour into a butter casserole dish (the dish pictured is a 9x13 because my scallops came in a package of a pound and a half).
Top with cheese and crumbs.
Bake for 30 minutes in a 350 degrees oven until golden and bubbly.
PS. I served with lime cilantro rice to go all in with that lime flavor--delicious!
Readers, do the churches in your area do something like a tea room?
Blessings to all!
Usually not a Scallops person but recipes looks and sounds good, is it?