BAKED SCALLOPS WITH MUSHROOMS
A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°.
- In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
- Add sliced mushrooms and cook for 3 minutes.
- Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
- Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
- Return to heat and on medium-high heat return to boiling, stirring constantly.
- Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
- Remove from heat, stir in scallops and wine.
- Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
- In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
- Sprinkle bread crumb mixture over scallop mixture in each dish.
- Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
- Serve immediately.
- If scallops are large, cut into smaller chunks before adding to mixture.
SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE
Categories Milk/Cream Mushroom Shellfish Appetizer Bake Broil Quick & Easy Scallop White Wine Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
- Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
- Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
- Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
- Preheat broiler.
- Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
- Sprinkle with parsley.
- Available at Bridge Kitchenware (800-274-3435)
BAKED MUSHROOM AND SCALLOPS
Make and share this Baked Mushroom and Scallops recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
- (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
- Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
- Add the wine and reduce by half, stirring constantly for about 2 minutes.
- Be SURE not to let the mixture burn.
- Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
- Add the cooked rice and stir to combine.
- Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
- Serve garnished with chopped herbs.
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE
From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 11
Steps:
- 1. Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
- 2. Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.
- 3. Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
- 4. To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
BAKED SCALLOPS WITH MUSHROOMS AND BECHAMEL
This is one appetizer or side that will give your family and friends something amazing to remember. Cooking these baked scallops with mushrooms and bechamel is so easy, but the turnout is incomparable. That's how good this is recipe is! Check out how you can cook this in your own kitchen.
Provided by Jane Crompton
Categories Dinner
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Boil the scallop shells in a pot of water for a few minutes. Set aside to cool. Preheat the oven to 400 degrees Fahrenheit. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and garlic and saute until softened, 3 to 4 minutes. Add the thyme, ham, and mushrooms. Sprinkle with salt and pepper, then simmer until the mushrooms release their moisture and are tender for 5 to 10 minutes. Melt your remaining butter in another saucepan over medium heat. Stir in the flour, mixing well. Remove from the heat and stir in the milk. Return to the heat, stirring constantly, and simmer until thickened for 3 to 5 minutes. Stir into the mushroom mixture. Place the scallops back in the shells. Spoon some mushroom and bechamel mixture over each scallop. Sprinkle with the Parmesan. Bake the scallops for 5 to 10 minutes, until the sauce is bubbling and golden brown. Serve hot.
Nutrition Facts : ServingSize 2 people
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
- Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams
SEA SCALLOPS AND MUSHROOMS
"This is a foolproof yet elegant way to make sea scallops, which are somewhat tricky," Lynnae Neuberger of Marshfield, Wisconsin says of her no-fuss main dish. "And it couldn't be simpler because it uses the microwave."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture. , Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter.
Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SCALLOPS WITH MUSHROOMS
Simple but tasty dish. I recommend using all of the garlic but you can cut back if you wish. Goes well with pasta or rice
Provided by Bergy
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
- Drain well and coat with flour, shake off excess flour.
- Heat butter and oil in a large skillet.
- Add half the garlic cook a few seconds.
- Add mushrooms, shallots and remaining garlic.
- Stir constantly until done, mushrooms should be tender but not overcooked.
- Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
- Remove scallops etc and keep warm.
- Deglaze the pan with a dash of sherry.
- Pour over scallops and serve.
Nutrition Facts : Calories 266.5, Fat 12.5, SaturatedFat 5, Cholesterol 47.3, Sodium 519.1, Carbohydrate 19.9, Fiber 0.9, Sugar 1.2, Protein 19.2
SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA
My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.
Provided by Jenniegal
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- rinse scallops & drain.
- melt 2 Tbsp butter in large non-stick skillet.
- add 1 clove pressed garlic & scallops.
- cook over medium heat about 6 - 8 minutes, stirring often.
- remove scallops and set aside leaving juice in pan.
- Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
- Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
- Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
- Stir & serve.
SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)
Anne Willan's timeless seafood classic makes for an impressive and elegant main course
Provided by Anne Willan
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
- Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
- Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
- For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
- Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.
Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium
SEARED SCALLOPS WITH MUSHROOMS
Categories Mushroom Appetizer Sauté Scallop Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 First-course servings
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
- Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
- Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.
BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE
From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.
Provided by lazyme
Categories Low Cholesterol
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the scallops in cold water and pat dry with paper towels.
- Remove the stems from the mushrooms and reserve both the stems and caps.
- Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
- Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
- Pour the wine into the dish along the edge.
- Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
- Drizzle with the remaining olive oil.
- Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
- Serve warm, or cover and refrigerate up to 24 hours.
- To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.
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