Baked Mushroom And Scallops Recipes

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SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

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

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

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

SCALLOP BUBBLY BAKE



Scallop Bubbly Bake image

Provided by Kitchen Crew

Categories     Seafood

Number Of Ingredients 9

1 lb scallops
8 oz lobster meat
1 onion, finely chopped
3 celery stalks, diced
8 oz mushrooms, finely chopped
1 green bell pepper, finely chopped
2 Tbsp butter
1 can(s) cream of mushroom soup
1 c bread crumbs, buttered

Steps:

  • 1. Wipe scallops dry and lightly salt.
  • 2. Saute vegetables; place in a greased casserole.
  • 3. Cover with soup, top with buttered bread crumbs, and bake at 350 for 30-35 minutes.

BAKED SCALLOPS WITH MUSHROOMS



Baked Scallops With Mushrooms image

A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.

Provided by William Uncle Bill

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup butter
1 medium green pepper, seeded and diced
1 cup finely chopped onion
1/2 lb fresh button mushroom
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2 1/2 cups half-and-half cream
3 tablespoons grated parmesan cheese (Parmigiano Reggiano cheese preferred)
1/4 teaspoon paprika, Hungarian paprika preferred
1/8 teaspoon ground nutmeg
1 lb fresh scallops, rinsed
2/3 cup dry white wine
1/2 cup fine dry breadcrumb
1/2 teaspoon italian seasoning mix
2 tablespoons butter, melted

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



Baked Mushroom and Scallops image

Make and share this Baked Mushroom and Scallops recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 lb large scallop
8 ounces fresh mushrooms, coarsely chopped
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
chopped chives (to garnish) or parsley (to garnish)

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.

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



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

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

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

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.

BAKED SCALLOPS



Baked Scallops image

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Provided by John Bragg

Categories     Seafood     Shellfish     Scallops

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  • Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  • Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE



Baked Scallops And Mushrooms In Garlic Sauce image

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

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

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.

SEA SCALLOPS AND MUSHROOMS



Sea Scallops and Mushrooms image

"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

1 pound fresh or frozen sea scallops, thawed and rinsed
12 small fresh mushrooms, halved
1 tablespoon white wine or chicken broth
1-1/2 teaspoons lemon juice
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 teaspoons butter, melted

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

EASY BAKED MUSHROOMS



Easy Baked Mushrooms image

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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