Roasted Sea Scallops With Mushrooms Food

SEA SCALLOPS AND MUSHROOMS

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.

SEA SCALLOPS WITH MUSHROOMS AND SHERRY

Steps:

• Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
• Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
• Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

SAUTEED MUSHROOMS AND SCALLOPS

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.

SCALLOPS AND MUSHROOMS (PAN SEARED)

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.

ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS

Steps:

• Gnocchi:.
• Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
• Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
• While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
• Spoon the potato mixture onto a cutting board dusted with flour.
• Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
• Gently roll the dough into a long cylinder until in has the diameter of a nickel.
• Cut the dough into 1-inch pieces with a butter knife.
• Pinch the uncut side and place on a floured pan.
• They should resemble a pillow in shape.
• Cook the gnocchi in simmering salted water until they begin to float.
• Gently transfer to ice water for two minutes.
• Remove from the ice water and coat with the olive oil.
• Gnocchi should be refrigerated until needed.
• Sauce:.
• Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
• The peas should be soft but not mushy.
• After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
• Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
• The finished product should have the consistency of heavy cream.
• Hold cold until needed.
• Mushrooms:.
• In a medium sauté pan, melt 1 tablespoons of the butter.
• When the butter is fully melted, add the mushrooms and season with salt and pepper.
• Cook until they begin to turn light brown.
• Remove from the pan and cool on a paper towel.
• Cooking and presentation:.
• Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
• Warm the pea puree in a saucepan over a low heat.
• Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
• Season the scallops with salt and pepper and place in the pan.
• When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
• Randomly place the peas, gnocchi and morels in the bowl.
• Carefully place the scallops in the bowl, and serve immediately.

THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION

Steps:

• Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
• Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
• When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
• Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
• Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
• Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

Steps:

• Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
• Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
• Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

SCALLOPS WITH MUSHROOMS

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.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

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.

SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA

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.

SEARED SCALLOPS WITH MUSHROOMS

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.

SAUTEED SCALLOPS WITH MUSHROOMS

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.

BAKED SCALLOPS WITH MUSHROOMS

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.

BAKED MUSHROOM AND SCALLOPS

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.