SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
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
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
SAUTEED MUSHROOMS AND SCALLOPS
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
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
SEARED SCALLOPS WITH MUSHROOMS
Categories Mushroom Appetizer Sauté Scallop Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 First-course servings
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
- Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
- Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
SCALLOPS WITH WILD MUSHROOMS
This is a delectable recipe for anyone that loves scallops and then has another love for mushrooms, what a combination - so delicious!!
Provided by Chef mariajane
Categories Vegetable
Time P30D
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- SCALLOPS:.
- Toss scallops with 1 tablespoons of the olive oil, lemon juice and salt and pepper.
- Heat a cast iron pan over medium-high heat; add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. Remove from pan and serve with whiskey sauce.
- WHISKEY SAUCE:.
- In a large skillet, melt butter over medium-high heat. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots ar softened.
- Add oil, Portobello, oyster and button mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
- Stir in whiskey and cook, scraping up any bits that have stuck to the pan. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
- Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
- Stir in Asiago cheese, and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.
- Garnish with the shaved Asiago cheese.
Nutrition Facts : Calories 382.3, Fat 33.6, SaturatedFat 14.2, Cholesterol 72.2, Sodium 355.6, Carbohydrate 7.1, Fiber 0.6, Sugar 1.3, Protein 6.6
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY AND PARSLEY BR
Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've created but I HAD to share this for everyone to try) Lucious is the best way I could describe this. It's from February 2004 Valentine's issue and would be a great romantic meal for your and two other couples or half everything and make it for just the two of you, and have leftovers! (I made this with cremini's and shitake. I did NOT have "amontillado Sherry" but used a good quality dry sherry)
Provided by CHRISSYG
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Toss breadcrumbs with olive oil and parsley in medium bowl to blend.
- Spread onto rimmed baking sheet.
- Bake until golden and crunchy, stirring occasionally, about 15 minutes.
- (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.) Melt 4 tablespoons butter in heavy large skillet over medium-high heat.
- Add mushrooms and thyme.
- Sauté until mushrooms are tender, stirring occasionally, about 7 minutes.
- Add green onions; sauté 1 minute.
- Add Sherry; boil until slightly reduced, about 2 minutes.
- Add broth.
- Boil until reduced by half, about 3 minutes.
- Add cream; simmer until thickened, about 3 minutes.
- (Can be made 3 hours ahead. Cover and refrigerate.) Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
- Gradually whisk in polenta.
- Reduce heat to medium-low.
- Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes.
- Stir in 3 tablespoons butter.
- Season with salt and pepper.
- Cover to keep warm.
- Reheat mushroom mixture.
- Melt 2 tablespoons butter in another large skillet over high heat.
- Add scallops and sauté until just translucent in center, about 1 minute.
- Stir scallops and juices into mushrooms.
- Season with salt and pepper.
- Divide polenta among 6 plates.
- Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
Nutrition Facts : Calories 541.2, Fat 28, SaturatedFat 14.3, Cholesterol 84.4, Sodium 672, Carbohydrate 36.7, Fiber 3.4, Sugar 3.4, Protein 19.5
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
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
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