Scallop And Mushroom Casserole Recipes

SCALLOP CASSEROLE

Steps:

• Bring medium-size saucepan of water to a boil, add scallops.
• Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
• Drain immediately and place scallops into a medium-size buttered casserole; set aside.
• In the saucepan, melt butter.
• Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
• Combine soup and milk and add to the vegetables.
• Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
• Spread fresh breadcrumbs over top and sprinkle with cheese.
• Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.

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.

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.

SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

SCALLOP RAGOUT WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.
• Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
• Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.
• Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.

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.

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.

MINI SCALLOP CASSEROLES

Steps:

• In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque., Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. , Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SCALLOP AND MUSHROOM CASSEROLE RECIPE

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. Transfer to a greased 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, about 2 minutes. 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 (180C) oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.