Scallops And Mushrooms In A Creamy Sauce Recipes

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SEARED SCALLOPS WITH MOREL CREAM SAUCE



Seared Scallops with Morel Cream Sauce image

Provided by Food Network

Categories     appetizer

Time 1h26m

Yield 1 1/4 cups

Number Of Ingredients 19

12 large diver scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
5 teaspoons chopped fresh parsley leaves
Morel Cream Sauce, recipe follows
1/2-ounce dried morels
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons finely minced shallots
1/2 teaspoon minced garlic
1/4 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 1/2 cups heavy cream

Steps:

  • Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
  • Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
  • 4 servings
  • In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
  • In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)

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.

SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE



Scallops And Mushrooms In A Creamy Sauce image

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

1 1/2 lbs scallops
4 tablespoons butter (divided)
2 teaspoons minced shallots
1/2 lb sliced mushroom
1 can diced tomato
1/4 cup dry white wine
1 cup cream
1 teaspoon salt
1/2 teaspoon pepper

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, MUSHROOMS, AND RICE IN CREAM SAUCE



Scallops, Mushrooms, and Rice in Cream Sauce image

Make and share this Scallops, Mushrooms, and Rice in Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter or 4 tablespoons margarine
1 lb large scallop, rinsed and drained (and cut those little fin-things off)
8 ounces fresh mushrooms, sliced
1/4 cup finely chopped yellow onion
1 -2 garlic clove, minced
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
1/4 teaspoon salt
fresh ground black pepper
1 1/2 cups cooked long-grain rice
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.
  • Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.
  • Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
  • Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
  • Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
  • Pour sauce over scallops; add in rice and mix well.
  • Cover and bake about 30 minutes, until bubbly.
  • Sprinkle with parsley before serving.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.

Provided by John Schumacher

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     White Wine     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 8

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

BAKED SCALLOPS WITH CREAMY SPICY SAUCE



Baked Scallops With Creamy Spicy Sauce image

Provided by Julia Moskin

Categories     appetizer

Time 25m

Yield 4 first-course servings

Number Of Ingredients 6

8 large sea scallops
5 ounces enoki mushrooms
6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
1/2 teaspoon lime juice
1/2 teaspoon sugar
1 teaspoon sriracha (Asian chili sauce) or sambal

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

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

SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Categories     Mushroom     Shellfish     Sauté     Quick & Easy     Scallop     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

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.

SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE



Seared Scallops In Mushroom White Wine Sauce image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

1 pound sea scallops
Olive oil spray
4 cups mushrooms, stemmed and quartered
1/2 cup white wine
1 tablespoon minced thyme leaves
Salt and freshly ground pepper to taste

Steps:

  • Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
  • Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE



Sautéed scallops with mushrooms & spinach sauce image

A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes

Provided by Gary Rhodes

Categories     Dinner, Side dish, Starter

Time 15m

Number Of Ingredients 6

3 big knobs of butter
100g mushroom , sliced (button, chestnut or cleaned wild)
100g spinach , stems trimmed and washed
2 tsp groundnut oil
6 good-sized scallops , shelled and cleaned (with or without corals)
nutmeg , for grating

Steps:

  • Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
  • Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
  • While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
  • Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

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From conscious.recipes


RECIPE FOR SCALLOPS AND PASTA - THERESCIPES.INFO
Creamy Scallop Pasta - Scallop Pasta Recipe - Rasa Malaysia new rasamalaysia.com. Remove the scallops from the skillet. Set aside. Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper. Transfer the spaghetti and scallops into the skillet, …
From therecipes.info


CREAMY PAN SEARED ITALIAN SCALLOPS (DAIRY-FREE) - DELIGHTFUL MOM …
2021-04-15 STEP 2: In the same pan, cook the mushrooms over medium heat, stirring, for 5 minutes, or until browned. Then add the garlic and cook, stirring for 1 minute. Stir in the broth, cashew milk or canned coconut milk, wine, salt and pepper. STEP 3: In a small bowl, stir together the dairy-free sour cream and cornstarch, then whisk into the skillet ...
From delightfulmomfood.com


SCALLOPS WITH MUSHROOM CREAM SAUCE - ALL INFORMATION ABOUT …
Scallops And Mushrooms In A Creamy Sauce Recipe - Food.com new www.food.com. To skillet, add shallots, mushrooms, tomatoes. Cook 2 minutes. Add wine- cook till reduced by 1/2. Add cream and salt and pepper.
From therecipes.info


SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE - PESCATARIAN RECIPES
This recipe makes 8 servings with 198 calories, 3g of protein, and 15g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Not Head to the store and pick up sea scallops, water, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
From fooddiez.com


SCALLOPS IN CREAM AND MUSHROOM SAUCE - RECIPE | COOKS.COM
2 tbsp. butter. 1 c. heavy cream. Saute mushrooms in butter. Add flour. Add vermouth and cream. Add scallops and put in baking dish. Bake in oven at 375 degrees for 15 minutes. Serve over rice. Serves 4 to 6 people.
From cooks.com


BAKED SCALLOPS WITH CREAMY SPICY SAUCE - RASA MALAYSIA
2021-05-27 Preheat the oven to 475°F (246°C). Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally). Chop off the roots of the enoki mushrooms and divide them into 4 equal portions. Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
From rasamalaysia.com


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