Baked Scallops And Mushrooms In Garlic Sauce Recipes

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BAKED SCALLOPS WITH GARLIC SAUCE

Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Baked Scallops With Garlic Sauce image

Steps:

  • Preheat oven to 375.
  • Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
  • Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
  • Sprinkle with bread crumbs, parsley and reserved garlic sauce.
  • Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7

1 1/2 lbs bay scallops, cut in halves
3 garlic cloves, mashed
1/4 cup butter, melted
10 firm white mushrooms, sliced
onion salt, to taste
freshly grated black pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley

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



Baked Scallops And Mushrooms In Garlic Sauce image

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.

3/4 lb sea or bay scallops
1/2 lb medium mushrooms
3 Tbsp olive oil
1/4 c all purpose flour
1/4 c dry white wine
3 Tbsp fine dry bread crumbs
2 Tbsp minced onion
1 Tbsp minced parsely
2 garlic cloves, minced or pressed
1 pinch crushed red pepper flakes, to taste
1 pinch salt

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



Sauteed Mushrooms and Scallops image

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

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

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



Scallops with Mushrooms in White-Wine Sauce image

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)

1/4 cup coarse fresh bread crumbs from a baguette
1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
1 1/4 cups dry white wine
1 cup water
1/2 small onion, sliced
1/2 Turkish or 1/4 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1 1/2 tablespoons minced fresh flat-leaf parsley
Special Equipment
16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10



Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

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.

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

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



Baked Scallops and Mushrooms in Garlic Sauce image

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.

3/4 lb sea scallops or 3/4 lb bay scallop
1/2 lb medium mushroom
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry breadcrumbs
2 tablespoons minced onions
1 tablespoon minced parsley
2 garlic cloves, minced
1 pinch crushed red pepper flakes (to taste)
1 pinch salt

EASY GARLIC-LEMON SCALLOPS

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6



Easy Garlic-Lemon Scallops image

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

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