Baked Mushroom And Scallops Recipes

SCALLOPS WITH MUSHROOM SAUCE

Steps:

• Lay 1 or 2 paper towels over a baking pan or plate. Place scallops on top and with additional paper towels, lightly pat dry the top and sides of the scallops.
• In a stainless steel saucepan, heat oil over medium-high heat, about 1 to 2 minutes. The oil may pool to one side of the pan. Gently add scallops one at a time. Dip the flat side of each scallop into the oil and move across the pan providing space between the scallops. Cook on one side for 2 to 3 minutes. Using tongs or a spatula, lift one side of the scallop to check if the bottom has browned. If not, cook for another 1 to 2 minutes. Gently flip and cook for another 2 to 3 minutes. Once ready, remove scallops onto a plate; set aside.
• Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.
• In a large saucepan over medium-high heat, melt 1 tablespoon butter. Add mushrooms and shallot. Cover and cook until mushrooms have released their juice; stir occasionally, about 5 minutes. Uncover and continue cooking mushrooms for another 4 minutes. If using white mushrooms, cook until browned, about 4 minutes.
• Add remaining 2 tablespoons of butter and once melted, mix in flour and thyme. Continue to cook, stirring occasionally until no dry flour remains and thyme should be fragrant, about 1 minute.
• Mix in reserved wine-broth mixture; bring to a simmer and cook until sauce has thickened, about 2 minutes. Stir in heavy cream and return sauce to a simmer; cook until thickened, about 2 to 4 minutes longer. Sauce should coat the back of a spoon. Remove from heat, stir in lemon juice, scallops and season with salt and pepper to taste.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

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.

BAKED SCALLOPS WITH MUSHROOMS AND BECHAMEL

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.

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.

SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE

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.

SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE

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

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.