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
SCALLOPS AND MUSHROOMS (PAN SEARED)
This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.
Provided by Alan Leonetti
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
- When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
- Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
- Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
- Cover again and continue to sauté another 1 or 2 minutes.
- Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
- Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
- Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22
SAUTEED SCALLOPS WITH MUSHROOMS
Make and share this Sauteed Scallops With Mushrooms recipe from Food.com.
Provided by MGL the Cook
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season scallops with salt and pepper. Set aside.
- In a non-stick pan, heat 2 tablespoons olive oil until smoking.
- Place scallops in pan and do not move them.
- Cook until crisp and golden brown, 5 or 6 minutes.
- In a 12-14 inch saute pan, heat remaining oil until smoking.
- Add shallots and saute until soft, about 3-4 minutes.
- Add mushrooms and toss 3-4 minutes, until softened.
- Add vinegar and toss, adding salt and pepper to taste.
- Serve 3 scallops per person.
Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 1.9, Cholesterol 14.8, Sodium 75.1, Carbohydrate 4.4, Protein 8.1
SWEET PEA AND SCALLOP RISOTTO
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
- Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
- Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.
SEARED SCALLOPS WITH BUTTERNUT SQUASH RISOTTO
This Seared Scallops with Butternut Squash Risotto recipe is a delicious, indulgent dinner with roasted squash, crispy sage, parmesan & wild mushrooms!
Provided by Taylor Stinson
Categories Comfort Food
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 F. Prepare squash and toss in olive oil. Season with a bit of salt and pepper. Roast in the oven for 30 min, stirring a couple times.
- Meanwhile, melt 1 tbsp butter in a medium-sized saucepan over medium-high heat. Add mushrooms, shallots and garlic, sauteeing for 4-5 min. Add dry rice and stir.
- Add wine and bring to a boil, then simmer for 4-5 min until wine reduces a bit. Add stock, about a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Don't ever stop stirring the rice, it will start to turn creamy as stock absorbs. When the stock is almost completely absorbed, add the next 1/2 cup until finished. The rice should be al dente. Remove from heat and stir in parmesan cheese. Add salt and pepper and keep warm on low heat.
- In a small frying pan, heat olive oil over high heat. When oil starts smoking, add scallops to the pan, searing for about 1 min each side. They should develop a good sear on either side. Remove scallops from pan, and wipe pan clean. Lower heat to medium. Add the other 1 tbsp butter and once melted, add chopped sage. Saute for about 30 seconds to a minute until crispy. Remove from pan.
- Serve risotto in pasta bowls. Top with roasted squash, crispy sage and seared scallops. Enjoy!
Nutrition Facts : Calories 532 kcal, Carbohydrate 77 g, Protein 18 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 35 mg, Sodium 796 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
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- Cover the porcini (if using) with boiling water. Chop the shallots, mince the garlic, and slice the crimini or button mushrooms.
- Put your broth* in a medium saucepan on medium-high heat and maintain a low simmer. Using a good quality, fairly heavy pan (I like my enameled cast iron small dutch oven), heat the truffle oil, add the shallot and minced garlic. Sauté until translucent. Add the mushrooms and rice, and saute until the mushrooms begin to brown.
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5/5 (1)Calories 706 per servingCategory Dinner
- Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they’re browned and softened. Season the mushrooms with salt when they’re almost done. Set the mushrooms aside.
- Into the same pan, with the heat on medium, add 2 tablespoons of butter and the diced shallot. Cook the shallot for a couple minutes until it’s softened but not browned. Add the minced garlic and Arborio rice next and cook for a couple minutes until the rice absorbs the butter.
- Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.
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