Creamy Scallops Mushrooms Parmesan Rice Recipes

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CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

Provided by Karina

Categories     Dinner

Time 10m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, (divided)
4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
Salt and fresh ground black pepper (to taste)
1/4 cup dry white wine (or broth (optional))
1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
1 tablespoon lemon juice
1/4 cup chopped parsley

Steps:

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
  • 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 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
  • Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  • Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving

PARMESAN SCALLOPS



Parmesan Scallops image

Fresh scallops breaded with crackers and Parmesan cheese are quick, easy, and mouth watering.

Provided by Sue

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 2

Number Of Ingredients 5

½ cup cracker crumbs
¼ cup finely grated Parmesan cheese
½ pound fresh sea scallops
¼ cup light cream
3 tablespoons butter

Steps:

  • Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.
  • Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
  • One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
  • Heat the butter in a large skillet over medium-high heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 27.3 g, Cholesterol 109.8 mg, Fat 29.9 g, Fiber 0.7 g, Protein 25.5 g, SaturatedFat 17 g, Sodium 499.8 mg, Sugar 0.2 g

PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO)



Pan-Seared Scallops with Mushroom Risotto (video) image

Seared scallops in zesty lemon caper sauce, with creamy mushroom risotto!

Provided by tatyanaseverydayfood

Categories     Dinner

Number Of Ingredients 19

¼ cup salted butter (divided)
12 to 14 small mushrooms (sliced (shitake, white or cremini))
Salt
1 large shallot (diced)
3 to 4 minced garlic cloves
1 cup Arborio rice
1 cup white wine (such as pinot grigio)
4 cups vegetable broth
1 cup grated parmesan cheese (optional)
16 to 20 jumbo scallops
Salt
Cooking oil with high smoking point (such as avocado)
2 tbsp salted butter
2 to 3 tbsp capers (drained)
¼ cup white wine
Zest from 1 to 2 lemons
Juice from 1 lemon
2 tbsp freshly chopped dill
1 tbsp freshly chopped parsley

Steps:

  • Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they're browned and softened. Season the mushrooms with salt when they're almost done. Set the mushrooms aside.
  • Into the same pan, with the heat on medium, add 2 tablespoons of butter and the diced shallot. Cook the shallot for a couple minutes until it's softened but not browned. Add the minced garlic and Arborio rice next and cook for a couple minutes until the rice absorbs the butter.
  • Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.
  • Keep the risotto covered and warm while preparing the scallops.
  • For the scallops: place the fresh jumbo scallops on a tray lined with paper towels to absorb any liquids. Gently press a paper towel sheet on top of the scallops to help absorb any moisture. Season the scallops lightly with salt.
  • Preheat a large frying pan over high heat and add a generous amount of cooking oil if using a stainless steel pan. The pan and oil need to be extra hot!! I recommend using avocado oil, which has a high smoking point. Once the pan is hot, add about 7 to 9 scallops in a ring along the edge of the pan; the scallops will cook more evenly this way. Do not overcrowd the pan!! Cook the scallops for 1 ½ to 2 minutes maximum per side, until the scallop is caramelized. Turn and cook on the other side.
  • Once the scallops are cooked, remove them onto a tray lined with paper towels to absorb the excess oil. Repeat the process with the remaining scallops.
  • Important note: my timing is for jumbo/extra-large scallops. For medium scallops, cook for 1 to 1 ½ minutes maximum. For small scallops, cook about 1 minute per side.
  • To prepare the sauce, clean the scallop pan or use a new pan. Heat it over medium-low heat and add the last 2 tablespoons of butter. To the melted butter, add the capers and cook for a minute. Next, add in the wine, lemon zest and lemon juice and cook for 2 to 3 minutes. Add the fresh herbs last and remove the sauce from heat.
  • Add the scallops into the prepared lemon sauce and toss to coat them. Make sure to remove the sauce from heat so the scallops don't continue to cook.
  • To serve, spoon the risotto onto a dinner plate and top with 3 to 5 scallops per serving. Add a tablespoon of lemon sauce over each serving and enjoy immediately! This dish should not be left to stand and should not be reheated. Reheating will overcook the scallops, causing them to become rubbery.
  • Want to make this recipe for a romantic dinner for two? Prepare half a recipe of mushroom risotto and reduce the number of jumbo scallops to 10; I recommend making the same amount of sauce.

Nutrition Facts : Calories 706 kcal, Carbohydrate 54 g, Protein 28 g, Fat 36 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 95 mg, Sodium 3779 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

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

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

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

CREAMY PARMESAN MUSHROOM ORZO WITH GARLIC BUTTER SCALLOPS



Creamy Parmesan Mushroom Orzo with Garlic Butter Scallops image

Provided by Samantha Buckner

Categories     Main Course     Side Dish

Number Of Ingredients 18

2 tablespoons olive oil
1 pound baby bella mushrooms, (thickly sliced)
3 tablespoons unsalted butter
1/2 cup finely diced yellow onion
1 teaspoon minced garlic, (2 cloves)
2 tablespoons all-purpose flour, (or thickener of choice)
4 cups unsalted chicken stock, (vegetable/chicken broth or stock)
3/4 cup half and half
2 cups uncooked orzo
1 teaspoon Italian seasoning
1 teaspoon salt, (more or less, to taste)
1/4 teaspoon freshly ground black pepper, (more or less, to taste)
2 cups roughly chopped baby spinach
3/4 cup freshly grated parmesan cheese
1 pound jumbo scallops, (thawed)
2-3 tablespoons unsalted butter
1/2 teaspoon garlic powder
salt and pepper, (to taste)

Steps:

  • Rinse the mushrooms, pat dry, and slice thick. Mince the garlic. Heat a large, deep skillet over medium-high heat with olive oil. Once the oil is hot, add the mushrooms and saute 5-6 minutes, or until they have softened and released all of their moisture.Remove from pan to a plate and cover to keep warm. Depending on the size of your skillet, you may need to do this in two batches.
  • Lower the heat to medium and add the butter. Once the butter is melted and bubbling, add the onion. Saute 3-4 minutes until caramelized. Then add in the garlic. Saute for 30 seconds.
  • Add the flour, stir well and cook for 1 minute.
  • Pour in the half and half and chicken stock. Whisking continuously until the butter flour mixture is no longer clumpy and the bottom of the pan has been deglazed from sautéing. Add the Italian seasoning, salt, and pepper.
  • Add in the orzo pasta and stir to combine. If it starts boiling, reduce the heat to medium-low and allow it to maintain a simmer.
  • Cook uncovered, stirring frequently to ensure the orzo does not stick to the bottom of the pan or together, until it is al dente and the liquid has thickened to form a creamy sauce. Apprximately 10-15 minutes, or according to the package instructions.
  • While the orzo is cooking, line the scallops up on a paper towel and pat them dry. Removing some of the water will help to crisp the outsides.Season the scallops with salt, pepper, and garlic powder.
  • Place a large cast iron skillet over medium heat with the butter. Once the butter is bubbling and starting to brown, add the scallops one at a time seasoned side down. Sear for 2-3 minutes on each side. Remove from pan to a dish and cover to keep warm.
  • Once the orzo is cooked and the sauce has thickened, remove from heat. Taste test and add additional seasonings, if needed.Stir in the baby spinach and parmesan cheese. Mix until the cheese has melted and the spinach has wilted. Stir in the mushrooms and top with scallops to re-warm both.
  • Serve garnished with freshly grated parmesan cheese, black pepper, and freshly chopped parsley.

Nutrition Facts : ServingSize 1 serving, Calories 686 kcal, Carbohydrate 74 g, Protein 40 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1410 mg, Fiber 4 g, Sugar 5 g

CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops - easy, creamy and one of the best scallop recipes ever. Takes only 15 mins, better than restaurants and much cheaper!

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 13

1 lb. (0.4 kg) jumbo natural scallops
salt
ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
2 tablespoons white wine or Japanese cooking sake, optional
1/8 teaspoon cayenne pepper
salt to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional

Steps:

  • Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
  • Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.
  • On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

Nutrition Facts : Calories 138 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 14 grams fat, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 8 milligrams sodium, Sugar 1 grams sugar

SCALLOPS, MUSHROOMS, AND RICE IN CREAM SAUCE



Scallops, Mushrooms, and Rice in Cream Sauce image

Make and share this Scallops, Mushrooms, and Rice in Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter or 4 tablespoons margarine
1 lb large scallop, rinsed and drained (and cut those little fin-things off)
8 ounces fresh mushrooms, sliced
1/4 cup finely chopped yellow onion
1 -2 garlic clove, minced
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon salt
fresh ground black pepper
1 1/2 cups cooked long-grain rice
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.
  • Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.
  • Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
  • Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
  • Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
  • Pour sauce over scallops; add in rice and mix well.
  • Cover and bake about 30 minutes, until bubbly.
  • Sprinkle with parsley before serving.

CREAMY SCALLOPS, MUSHROOMS & PARMESAN RICE



Creamy Scallops, Mushrooms & Parmesan Rice image

Chicken broth and cream cheese make a sumptuous sauce for this Creamy Scallops, Mushrooms & Parmesan Rice dish.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 Tbsp. olive oil
2 lb. medium sea scallops
3/4 lb. mushrooms, sliced
3/4 cup sliced green onions, divided
1/8 tsp. ground red pepper (cayenne)
1 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
4 cups hot cooked rice
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 5 min. or until opaque, turning occasionally. Remove from skillet; cover to keep warm.
  • Add mushrooms, 1/2 cup onions and pepper to skillet. Cook on medium heat 6 min. or until mushrooms are tender and brown. Add flour to skillet; stir 30 sec. Add broth and cream cheese; cook 10 min. or until sauce thickens enough to coat spoon, stirring occasionally. Return scallops to skillet; cook 1 min. or until heated through.
  • Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

CREAMED SCALLOPS AND MUSHROOMS WITH RICE



Creamed Scallops and Mushrooms with Rice image

Categories     Milk/Cream     Mushroom     Rice     Shellfish     Valentine's Day     Quick & Easy     Dinner     Seafood     Scallop     Winter     Anniversary     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 pound sea scallops
3/4 pound mushrooms, sliced
3/4 cup chopped green onions
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
1 8-ounce bottle clam juice
1/2 cup whipping cream
Cooked white rice

Steps:

  • Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
  • Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
  • Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.

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 AND MUSHROOMS IN A CREAMY SAUCE



Scallops And Mushrooms In A Creamy Sauce image

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

1 1/2 lbs scallops
4 tablespoons butter (divided)
2 teaspoons minced shallots
1/2 lb sliced mushroom
1 can diced tomato
1/4 cup dry white wine
1 cup cream
1 teaspoon salt
1/2 teaspoon pepper

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.

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From tfrecipes.com


SCALLOPS MUSHROOMS AND RICE IN CREAM SAUCE RECIPES
Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray. Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
From tfrecipes.com


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