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
SCALLOP AND MUSHROOM GRATIN
This is a delicious recipe that I found in a Culinary Institute of America cookbook. It's quick and easy enough to qualify for 'after-work friendly', my favorite kinds of recipes!
Provided by Hey Jude
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
- Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
- Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
- Serve at once.
SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE
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
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.
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.
SCALLOP GRATIN WITH SCALLIONS
Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.
Provided by Alex Guarnaschelli
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler.
- Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
- Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
- Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
- Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.
SCALLOPS AND MUSHROOMS (PAN SEARED)
This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.
Provided by Alan Leonetti
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
- When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
- Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
- Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
- Cover again and continue to sauté another 1 or 2 minutes.
- Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
- Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
- Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22
SCALLOPS AU GRATIN
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.
SHRIMP & SCALLOP STROGANOFF
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
- Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
- In a medium bowl, mix together the flour, black pepper, and clam juice.
- Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
- Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
- Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
- Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
- Preheat oven to 400°F. Butter baking dish.
- Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
- Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
- Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.
SCALLOP GRATIN
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
- Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
- Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 2.6 g, Cholesterol 122.5 mg, Fat 25.5 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 15.4 g, Sodium 605.1 mg, Sugar 1.4 g
LEEK AND MUSHROOM GRATIN
Make and share this Leek and Mushroom Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
- In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
- Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
- Bake at 350 for 20-25 minutes.
MUSHROOM GRATIN
This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Provided by fluffernutter
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
- Preheat the oven to 425 degrees.
- Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
- Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7
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