Scallops With Mushrooms In White Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)



Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne) image

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

900g shelled scallops
350ml fish stock
½ bottle (375ml) white wine
350g button mushrooms , trimmed and quartered
juice of ½ lemon , more to taste
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1 ½kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
85g butter
large pinch of grated nutmeg
6 egg yolks
2 shallots , finely chopped
65g butter
35g plain flour
125ml crème fraîche or double cream
8 large scallops shells or shallow individual baking dishes

Steps:

  • For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  • Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  • Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  • For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  • Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium

SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE



Scallops with Mushrooms in White-Wine Sauce image

Categories     Milk/Cream     Mushroom     Shellfish     Appetizer     Bake     Broil     Quick & Easy     Scallop     White Wine     Winter     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 first-course servings

Number Of Ingredients 18

1/4 cup coarse fresh bread crumbs from a baguette
1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
1 1/4 cups dry white wine
1 cup water
1/2 small onion, sliced
1/2 Turkish or 1/4 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1 1/2 tablespoons minced fresh flat-leaf parsley
Special Equipment
16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

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)

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

SCALLOPS WITH WHITE WINE SAUCE I



Scallops with White Wine Sauce I image

This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.

Provided by DEEANN_BUDNEY

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 6

Number Of Ingredients 8

¼ cup white wine
¼ cup white wine vinegar
1 tablespoon shallots
½ cup heavy cream
¾ cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  • Preheat oven on broiler setting.
  • Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 2.5 g, Cholesterol 108 mg, Fat 33.1 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 269.4 mg, Sugar 0.2 g

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

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 WITH WHITE WINE SAUCE



Scallops with White Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Yield 2 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1/2 cup shallot, finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
1/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound fresh sea scallops

Steps:

  • In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.

SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)



Scallops Bonne Femme (Scallops in White Wine Sauce) image

Make and share this Scallops Bonne Femme (Scallops in White Wine Sauce) recipe from Food.com.

Provided by Shawn C

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/4 cup chopped onion
1 lb sea scallops
1/2 lb fresh sliced mushrooms
1/2 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
3 tablespoons flour
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped

Steps:

  • in a large skillet over med high heat melt butter and cook onion until tender.
  • add scallops and mushrooms wine and lemon juice.
  • reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
  • in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
  • serve with parmesan on top and sprinkled with parsley.

More about "scallops with mushrooms in white wine sauce recipes"

SCALLOP SPAGHETTI IN WHITE WINE SAUCE - JULIA'S ALBUM
scallop-spaghetti-in-white-wine-sauce-julias-album image
2019-01-24 First, cook butter, olive oil, and minced garlic on medium heat for about 1 minute, until garlic softens. Then add white wine and bring to boil. Boil for several minutes until the wine reduces in half. Next, add heavy cream and …
From juliasalbum.com


10 BEST SCALLOPS WITH WHITE WINE CREAM SAUCE RECIPES …
10-best-scallops-with-white-wine-cream-sauce image
2022-07-17 Lemon-Cream Sauce The Foodies' Kitchen. lemon, white wine, unsalted butter, lemon, milk, salt, all-purpose flour and 2 more. The Essential…. Flourless Mustard Sauce Tenplay. white wine, agar agar flakes, tarragon …
From yummly.com


PAN FRIED SCALLOPS WITH WHITE WINE GARLIC SAUCE - SIMPLY …
pan-fried-scallops-with-white-wine-garlic-sauce-simply image
2022-02-08 Remove and set aside. Make the sauce: In the same pan, melt the butter then add the garlic. Cook for 30 seconds then pour in the white wine, lemon juice and parsley. Allow to come to a simmer and reduce for 3-5 …
From simply-delicious-food.com


SCALLOPS & MUSHROOMS IN WHITE WINE SAUCE — SALT + LEISURE
2019-09-12 Return the sauce and egg mixture to the saucepan and boil, stirring for 1 minute. Thin out sauce with additional cream if needed, season with salt, black pepper and lemon juice to taste. Strain the sauce and set aside. Assembly. Cut the scallops into crosswide pieces. Combine the scallops, mushrooms and 2/3 of the strained sauce.
From saltandleisure.com
Estimated Reading Time 2 mins


SCALLOPS IN LEMON WINE SAUCE - SPEND WITH PENNIES
2020-10-15 Prep scallops by checking for the “side muscle” (a triangular piece) and simply pinch or cut it off. Pat the scallops dry. 2. SEAR Sear scallops until golden brown (per recipe below) and set aside. 3. SAUCE In the same pan, cook garlic and white wine. Add cream and lemon juice and simmer until thickened. Whisk in butter.
From spendwithpennies.com


BAKED SCALLOPS IN WINE SAUCE - THE 5 TASTES TABLE
2021-03-02 Add wine, clam juice, onion, bay leaf, salt, and pepper to a heavy saucepan, bring to a boil and simmer until reduced to about 1 cup, 8 to 10 minutes. Pour the cooking liquid through a sieve into a bowl and set aside. Wipe out the saucepan with a paper towel. 3. Cook the mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over ...
From the5tastestable.com


SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE - PESCATARIAN RECIPES
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.
From fooddiez.com


SCALLOPS AND MUSHROOMS IN WHITE WINE SAUCE | VISIT A WINERY
Scallops and Mushrooms in Wine Sauce - Recipe Cooks.com. https://www.cooks.com/recipe/cm15e4nx/scallops-and-mushrooms-in-wine-sauce.html. Apr 03, 2018 · Step 1, If ...
From visitawinery.org


SCALLOPS AND MUSHROOMS IN WINE SAUCE - RECIPE GOLDMINE
Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot. Toss bread crumbs in melted butter. Lightly brush 5 or 6 …
From recipegoldmine.com


COQUILLES ST JACQUES WITH MUSHROOMS RECIPES - EASY RECIPES
Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs. Add water, if necessary, to almost cover ingredients. Bring to simmer & then cover pan & simmer slowly for 5 minutes. Remove scallops & mushrooms & place into a bowl. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring ...
From recipegoulash.cc


RECIPE DETAIL PAGE | LCBO
<p>The sweet vanilla notes of a good Canadian rye make it a surprisingly good fit with seafood. Here, whisky adds character and depth to a thyme-flecked mushroom sauce teamed with …
From lcbo.com


"MUSHROOM SCALLOPS LINGUINE" IN WHITE WINE BUTTER SAUCE
Reserve mushroom tops to use in another recipe. In a large skillet over medium high heat with 2 Tbsp olive oil, add mushrooms and cook on first side for 5 minutes. Place a heavy weighted pan (cast iron if available) onto mushrooms to help sear; this step is optional.
From reddit.com


SCALLOPS, LENTILS AND MUSHROOMS WITH CREAMY MISO SAUCE - RICARDO
In a pot of salted boiling water, cook the lentils for 20 minutes or until tender. Drain. In a large non-stick skillet over high heat, cook the mushrooms and garlic in the butter and oil until nicely golden. Add the cooked lentils. Add the spinach and cook, while stirring, until just wilted. Season with salt and pepper.
From ricardocuisine.com


SEARCHABLE RECIPE DATABASE - SCALLOPS WITH MUSHROOMS IN WHITE …
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 …
From directaccessrecipes.com


SCALLOPS AND MUSHROOMS IN WINE SAUCE - RECIPE | COOKS.COM
Add 3 tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half & half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot. Toss bread crumbs in melted butter.
From cooks.com


OYSTER MUSHROOM SCALLOPS WITH WHITE WINE BUTTER SAUCE - CHAR …
5. Cook your pasta in a large pot of boiling water on high heat. Drain and set aside. 6. Place a small saucepan on the side burner over medium heat. Add white wine and butter. Cook 3 to 5 minutes until reduced by about 1/3. 7. Add the remaining sauce ingredients and reduce heat to low, stirring frequently with a wire whisk to combine.
From charbroil.com


SCALLOPS IN WHITE WINE SAUCE – YEP YUMMY
Cook for about a minute, until garlic softens. Add wine. Bring to a boil. Boil for several minutes, until the amount of wine reduces 1/2. Add heavy cream and Parmesan cheese. Bring to a boil, and lower the heat to simmer. Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit. Remove from heat.
From yepyummy.com


VEGAN KING OYSTER MUSHROOM SCALLOPS IN WHITE WINE BUTTER SAUCE
Ingredients for vegan king oyster mushroom scallops white wine butter sauce: FOR THE SCALLOPS: 3 king oyster mushrooms 1 nori sheet 2 cups of water oil 1 sprig fresh thyme. FOR THE WHITE WINE BUTTER SAUCE: 1/2 cup of dry white wine (sauvignon blanc) 3 TBSP vegan butter 1 clove of garlic 1 sprig of fresh garlic 1 tbsp of lemon juice salt black pepper a pinch of …
From recipesfrompins.com


SCALLOPS & MUSHROOMS IN WINE SAUCE – NANA'S RECIPES
0 recipes from contoocook and beyond. Generic selectors. Exact matches only
From recipes.connorbowen.com


SCALLOPS WITH A WHITE WINE-MUSHROOM SAUCE OVER PASTA
1 pound bay scallops. 2 tablespoons butter or margarine. 2 tablespoons olive oil. 5 to 8 cloves garlic minced. 2 tablespoons parsley fresh or dried, minced. 1 teaspoon basil fresh or dried, minced. 1/4 cup white wine. 1/2 cup evaporated milk. 2 10 3/4 ounce can cream of mushroom soup. 2 6 1/2 oz. can mushrooms sliced and drained, or 1 lb. fresh ...
From cooklore.net


RECIPE DETAIL PAGE | LCBO
1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon; cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small …
From lcbo.com


SCALLOPS AND MUSHROOMS IN WHITE WINE SAUCE OVER CRèME FRAîCHE …
2017-12-14 Season with salt and black pepper. Heat the oil in a large non-stick skillet over medium-high heat. Once the oil is very hot, add the scallops in a single layer, spaced about 1-inch apart. Cook the scallops for about 2 minutes, or until they release easily from the skillet and are well browned on the first side.
From floatingkitchen.net


VEGAN SCALLOPS RECIPE | EATINGWELL
King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami.
From vallena.uk.to


SCALLOPS WITH MUSHROOM SAUCE - URBAN BAKES
2021-04-17 Instructions. 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.
From urbanbakes.com


SCALLOPS IN WHITE WINE SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SCALLOPS AND MUSHROOMS IN WINE SAUCE - RECIPE | COOKS.COM
Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve. Heat 2 tablespoons butter in 3 quart saucepan until melted. Cook and stir mushrooms in butter until tender, 5 to 6 minutes.
From cooks.com


GRILLED SCALLOPS IN WHITE WINE BUTTER SAUCE - VINDULGE
2021-05-19 Flip the scallops and grill the other side for an additional 2 minutes to get a nice crust on the scallops. Make Pan Sauce – With the scallops still in the pan, add garlic and wine and gently stir for two minutes over direct heat to deglaze the pan. Add butter and thyme and continue grilling over direct heat for additional two minutes.
From vindulge.com


SCALLOPS IN WHITE WINE SAUCE MUSHROOMS | VISIT A WINERY
Scallops & Mushrooms In White Wine Sauce — Salt + Leisure. https://www.saltandleisure.com/recipes/scallops-mushrooms-in-white-wine-sauce. Sep 12, 2019 · 1 1/2 Tbsp ...
From visitawinery.org


BAKED SCALLOPS WITH CHEESE AND WINE SAUCE - COOKING MELANGERY
2012-02-03 1. Place the wine, bay leaf, peppercorns, and onion in a small pan and bring to boil, then reduce the heat and simmer until the liquid has reduced by three quarters. Strain the liquid and set aside. 2. Melt the butter in a small pan and add the flour, cook for 1 minute, stirring continuously, then remove from the heat and gradually stir in the ...
From melangery.com


10 BEST SCALLOPS IN WHITE WINE SAUCE WITH PASTA RECIPES | YUMMLY
2022-07-18 chopped parsley, white mushrooms, white wine, demi glace, chopped shallots and 2 more Red Onion Relish Honest Cooking sugar, cloves, bay leaves, jalapeno pepper, raisins, red onion and 2 more
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook scallops with wine?
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.
How to cook scallops and mushrooms on the grill?
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.
What is a good sauce for scallops?
"White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces." Added to shopping list. Go to shopping list.
How to cook scallops on the stove top?
Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.

Related Search