Scallops ala Pizza Man
28 ounces scallops – rinsed and drained
1/4 cup white wine
4 teaspoons lemon juice
1/8 small onion – minced
2 sticks butter – at room temperature
2 large cloves garlic – minced
1 pinch basil
1 pinch seasoned salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1 pinch fresh chopped parsley
1/4 teaspoon cream sherry
1/4 teaspoon brandy
4 ounces Swiss cheese – sliced
12 ounces Mozzarella cheese – grated
1 batch sauteed sliced mushrooms for garnish – optional
In large skillet, combine scallops, wine, lemon juice, onion, butter,
garlic, seasonings, sherry and brandy. Saute over medium heat about 2
minutes, or until scallops are almost done. Do not drain.
Divide mixture among four 2-cup oven-proof casseroles. If desired, this dish
also can be made in an 8-inch oven proof casserole.
Preheat oven to 425 degrees.
Divide Swiss cheese among casseroles, then top with mozzarella. Cook in
preheated oven until cheese melts and starts to brown, 7 to 8 minutes.
Remove from oven and immediately top with hot mushrooms if desired. Makes 4 servings.
Note: This casserole is very rich and contains no shortage of cheese. If
desired, it can be served over pasta.
Chuck Kallas, manager and chef, sent the recipe. This recipe is made with a
seasoned butter that is a secret at the restaurant, and is made in very
large batches. Staff at the restaurant gave general guidelines for making
the dish using butter along with the same seasonings.