SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE
Make and share this Scallops And Mushrooms In A Creamy Sauce recipe from Food.com.
Provided by MizzNezz
Categories European
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown scallops in 3 Tbsp of the butter.
- Cook 2 minutes.
- Remove.
- To skillet, add shallots, mushrooms, tomatoes.
- Cook 2 minutes.
- Add wine- cook till reduced by 1/2.
- Add cream and salt and pepper.
- Cook 3 minutes.
- Return scallops and add the 1 Tbsp butter.
- Heat through.
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.
SEA SCALLOPS & MUSHROOMS IN A SPICY CREAM SAUCE
Steps:
- 1. melt butter in fry pan 2 add paprika,crushed red pepper,salt,black pepper unions and mushrooms. cook until onions and mushrooms begin to soften. 3 add scallops frying on each side for 2 minutes 4 add white wine stir, then add heavy cream reduce heat and simmer for 5 minute. 5 place three to four scallops into each oven safe dish and cover with the cream/mushroom/onion suace 6 sprinkle 1 tsp of the swiss/ romano cheese blend over the scallop dish and place under 'Hi" on the broiler for 3 minutes remove and serve a course #1 additional paprika can be sprinkled for presentation.
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.
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
BAKED SCALLOPS WITH CREAMY SPICY SAUCE
Provided by Julia Moskin
Categories appetizer
Time 25m
Yield 4 first-course servings
Number Of Ingredients 6
Steps:
- For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
- For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
- To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams
SEA SCALLOPS IN A SWISS CHEESE WINE SAUCE
This dish is absolutely delicious. Scallops,white wine,Swiss cheese,and Mushrooms make this a rich and savory dish. This is a dish you would find in a fancy restaurant. It is also fairly easy to make. I know if you like cream sauces. You will love this one. This would be a great dish for the holidays as well.
Provided by Nor Mac
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 1. cut the scallops in to 1 1/2 inch pieces. Combine the wine and Parsley together in a medium size sauce,or fry pan. About 3-4 quart size.
- 2. Add the Scallops,salt and enough water to the pan to just cover the scallops. Heat and bring to a boil. Reduce to simmer about 7 minutes or until cooked through.Remove the scallops from wine mixture,and set aside in a bowl. Boil remaining liquid until it reduces to about a cup of liquid.
- 3. mean while: crumb your bread,and saute mushrooms in 2 tablespoons of butter with the green onion until lightly browned.Cook about 5-10 minutes.Remove mushrooms from pan and add to the Scallops.
- 4. In the pan melt 3 tablespoons of butter. Remove from heat. Add the flour,and mix well over low heat. Add the flour butter mixture to the reduced wine liquid. Stir in the half and half,and 1/4 cup of the cheese. Combine until smooth. Add the Scallops and mushrooms,and mix well. Pour in to a casserole dish,or individual Ramekins. Combine bread crumbs with 2 tablespoons of melted butter.
- 5. Top casserole,or Ramekins with bread crumbs,and remaining 1/4 cup of Swiss cheese.Place under the broiler in oven until cheese is melted and crumbs are golden brown. Serve and enjoy
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