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-A Farewell Rescue

Tilapia with Scallops and Mushroms

2 replies

Hello world! (Just had a flashback to my college C++ class). It’s been a long time since I’ve posted anything (aside from photos), but I recently decided it would be worthwhile to share some of my culinary adventures here.
Last week I bought some tilapia and some scallops that I intended to cook up separately for Anthony. We have crazy schedules, so I didn’t get the opportunity to cook either right away. The employee that sold me the fish at Wegmans advised that the fish would be good for three days after purchase & we were quickly approaching the three day mark, so I improvised and threw together this dish.

1 T butter
2 small shallots
6 Mushrooms, rinsed & thinly sliced
6 scallops, well rinsed & drained
2 T Bread crumbs
2 T Parmesan cheese
Olive Oil
1 Tilapia Fillet

Preheat the broiler in your oven (use "high" setting if available). Rinse the tilapia fillet & then season lightly with salt and pepper. Set aside.

Melt butter over medium heat. Dice shallots and sauté in the butter until they begin to appear translucent. Add sliced mushrooms & continue to cook until they are lightly brown. Turn periodically to make sure mushrooms get evenly cooked. In the meantime, dice scallops and season with salt, pepper, and paprika (I just dusted the top and then mixed them all together).

In a separate dish, mix the bread crumbs and Parmesan cheese. Drizzle a little bit of olive oil over the mixture and gently mix.

Add seasoned scallops to the pan with the mushrooms and shallots. Toss to integrate the ingredients.  As soon as possible, put the tilapia fillet a few inches under the broiler. Broil the tilapia for 1-1.5 minutes and then turn. In the meantime, stir the scallops and mushrooms to make sure they get evenly cooked. Allow the tilapia to cook for another minute and then remove from the oven. Top with scallop mixture & then bread crumbs / cheese. Place the whole dish back into the broiler for about a minute (until topping gets crispy).

Note: The scallops are cooked when the become opaque and the tilapia should flake easily with a fork. Both cook really quickly!

Serve with some fresh veggies or a salad.

posted image

I’m not a seafood eater, but Anthony loved this dish. I hope you enjoy it, too!

Posted by Kim on at 04:43pm


01Anthony said... / Nov 8, 2010 @ 04:00am


02Kim said... / Nov 8, 2010 @ 06:52am

Laughed out loud when I saw this! : )

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