Preheat oven to 350 F. Place the mushroom caps hollow side up in a baking pan. In a medium-sized bowl, stir together the butter, bacon, shallots, parsley, garlic, and brandy.
Place 1 teaspoon of the butter mixture in each mushroom cap and top with 1 scallop. Cover each scallop-filled mushroom with 1 rounded teaspoon of the remaining butter mixture and bake for 20 to 25 minutes or until golden brown. Serve hot with the toast points. Makes 16 mushrooms.
Wine Pairing(s)
Richard Hamilton Gumprs' Shiraz
Marilyn Merlot
Rusack Pinot Noir
Cave de Cairanne 'Grande Reserve' Cairanne
Stonier Pinot Noir
Pirramimma Shiraz
Mommessin 'Clos de Tart' Morey Saint Denis
Alvaro Palacios 'Les Terrasses'
Norton 'Lo Tengo' Torrontes
Candoni Chianti
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