SCALLOPS WITH WHITE WINE SAUCE II
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)
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
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
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
SCALLOPS WITH WHITE WINE SAUCE I
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
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
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.
SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
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
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
BAKED SCALLOPS WITH MUSHROOMS
A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°.
- In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
- Add sliced mushrooms and cook for 3 minutes.
- Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
- Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
- Return to heat and on medium-high heat return to boiling, stirring constantly.
- Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
- Remove from heat, stir in scallops and wine.
- Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
- In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
- Sprinkle bread crumb mixture over scallop mixture in each dish.
- Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
- Serve immediately.
- If scallops are large, cut into smaller chunks before adding to mixture.
SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
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
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.
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
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
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.
SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)
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
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.
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- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
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