・ 1 can of GEISHA BROWN SHIMEJI MUSHROOMS 4Ooz, drained
・ 2 cans of GEISHA WHOLE BABY SCALLOPS IN WATER 3.75oz, drained
・ 1/2 of onions, cut into 1/4 slice
・ 1/2 cup of shredded mozzarella cheese
・ 1 tablespoon of butter
・ 1 tablespoon of all purpose flour
・ salt and black pepper to taste
・ 1/4 cup of white wine
・ 1/2 cup of heavy cream
・ nutmeg if available
Pat the scallops and shimeji dry with paper towels
Melt butter in a frying pan over medium heat, add the onion and saute. When the onion is soft, add the shimeji mushrooms and stir-fry for a minute.
Add the scallops and fry briefly. Add flour, salt and pepper and mix quickly. When all the flour is incorporated, add the white wine and mix well. Bring to a boil, then reduce heat to low, cover, and steam for 1 to 2 minutes.
Remove the lid and turn the heat to medium, add the cream and stir. When it starts to simmer, reduce the heat to low, add sale & pepper and nutmeg, mix, and bring to a quick boil.
Preheat the oven to 390-420℉. Put butter in a heatproof container and spread a thin layer on the bottom and sides. Place the mix in a baking dish, sprinkle with cheese, and bake in the oven at 390-420℉ for 15-20 minutes until the top is lightly browned.