Scallops in a creamy mushroom and wine sauce, finished under a crisp breadcrumb crust.
240 gScallops
90 gCream
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30 gButter
25 gParmesan cheese
120 gMushrooms
5 gGarlic
0.25 cupWhite wine
15 gFlour
0.5 cupBreadcrumbs
To tasteSalt
To tasteBlack Pepper
Pat scallops dry and season with salt and black pepper.
Cook mushrooms and garlic in butter until browned.
Stir in flour, white wine, and cream, then simmer until thick.
Fold scallops into the sauce and transfer to a baking dish.
Top with breadcrumbs and parmesan cheese, then bake at 220 C / 425 F until golden.