Bay Scallop Crescents

The Seamaiden is always happy to add yet another scallop recipe to her seafood arsenal.

Ingredients
2 tbsp. olive oil
1 tbsp. minced garlic
1 lb. bay scallops
1 1/2 cups mushrooms, chopped
1/2 cup green onions, chopped
1/2 cup yellow bell pepper, chopped
1 tsp. sea salt
1 tsp. pepper

1 tsp. garlic powder

1 pkg. (8 oz.) Neufchatel cheese, softened and cut into pieces

2 cans crescent rolls (8 crescents in each can)

2 tbsp. butter, melted

1/4 cup panko (Japanese bread crumbs)

1 tbsp. chopped chives

Directions
In a large skillet, heat 1 tbsp. olive oil and minced garlic over medium-high heat. Add scallops and saute for several minutes until done. (I like to saute until the edges just start to brown slightly).
Remove scallops and set aside.
Add 1 tbsp. olive oil to skillet. Add mushrooms, green onions, bell pepper, sea salt, pepper and garlic powder. Cook until browned.
Reduce heat to low. Add Neufchatel and stir until melted.
Add scallops and combine until well mixed.
Remove skillet from heat and cool mixture for several minutes.
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper and set aside.
Separate crescents into 16 triangles and place on a surface for preparation. (I like to use wax paper.)
Spoon some of the scallop mixture along the long end of each triangle and roll up to make crescents.
Place each crescent on the baking sheet.
Brush each crescent with melted butter and sprinkle the tops with panko and chives.
Bake 20 minutes or until crescents are golden brown.