SCALLOPS PORTABELLO
Steps:
- - Preheat oven to 375 degrees. - Gently prepare Portabello mushrooms by rinsing each under cool water. Pat dry. - Coat each Portabello mushroom with olive oil. - Lightly salt and pepper each portabello mushroom. - Arrange the portabello mushrooms on a baking sheet (underside of each mushroom facing up). - Lightly salt and pepper each scallop. - On a second baking sheet, arrange the 12 scallops. - While on the baking sheet, drizzle each scallop with a about a tablespoon of olive oil. - Place both baking sheets in the pre-heated oven. - Bake both for 20-30 mins. Both the portabello mushrooms and the scallops should be hot, sizzling and tender when done. Do not over cook. - Remove each baking sheet from the oven, set on counter and increase oven's temperature to 450. - Place two scallops on top of one portabello mushroom cap (2 scallops to one mushroom). - Generously sprinkle feta cheese on top of each of the 6 scallop/portabello creations. - After topping each protabello mushroom with two scallops, return the baking sheet containing the scallops/portabello/feta creation to the oven and allow the feta cheese to lightly melt. Remove from oven at the point when feta begins to melt down sides of scallops. Should take no more than 5 mins. - Arrange one scallop/portabello creation to each plate. Garnish with sprinkle of parsley.Immediately serve. (Suggest grilled asparagus or any other of your favorite vegetables to accompany scallops/portabello)
SCALLOP-TOPPED PORTABELLO MUSHROOMS
This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely.
Provided by Angie Gorkoff
Categories Scallop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
- Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 18.4 g, Cholesterol 188.6 mg, Fat 57.5 g, Fiber 1.8 g, Protein 60.5 g, SaturatedFat 13.9 g, Sodium 1084.1 mg, Sugar 2.7 g
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
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
AUNT DIANE'S BACON SCALLOPS WITH PORTABELLA PARMESAN PASTA
Crispy bacon wrapped scallops on a bed of garlic parmesan pasta... one or her most requested meals! I serve with asparagus.
Provided by CheSara
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
- Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
- Place in oven for 15-25 minutes, depending on size of your scallops.
- Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
- While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
- Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
- Once scallops are removed from oven, place with pasta and serve.
- Enjoy!
Nutrition Facts : Calories 943.7, Fat 58.6, SaturatedFat 21.6, Cholesterol 125.8, Sodium 1582.8, Carbohydrate 49, Fiber 2.2, Sugar 1.9, Protein 52.9
SCALLOPED PORTOBELLO & CAULIFLOWER
When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
SCALLOP-TOPPED PORTABELLO MUSHROOMS
This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely.
Provided by Angie Gorkoff
Categories Scallop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
- Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 18.4 g, Cholesterol 188.6 mg, Fat 57.5 g, Fiber 1.8 g, Protein 60.5 g, SaturatedFat 13.9 g, Sodium 1084.1 mg, Sugar 2.7 g
SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA
My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.
Provided by Jenniegal
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- rinse scallops & drain.
- melt 2 Tbsp butter in large non-stick skillet.
- add 1 clove pressed garlic & scallops.
- cook over medium heat about 6 - 8 minutes, stirring often.
- remove scallops and set aside leaving juice in pan.
- Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
- Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
- Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
- Stir & serve.
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