Scallop And Mushroom Casserole Recipes

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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

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.

SCALLOP CASSEROLE



Scallop Casserole image

A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine.

Provided by Elly in Canada

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb scallops, cut large scallops in half
1 tablespoon butter
1 medium onion, chopped finely
1/2 cup celery, chopped
1 cup fresh mushrooms, chopped
1 (10 ounce) can cream of mushroom soup
2/3 cup milk
3/4 cup soft fresh breadcrumb
1/2 cup grated cheddar cheese
fresh ground pepper

Steps:

  • Bring medium-size saucepan of water to a boil, add scallops.
  • Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
  • Drain immediately and place scallops into a medium-size buttered casserole; set aside.
  • In the saucepan, melt butter.
  • Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
  • Combine soup and milk and add to the vegetables.
  • Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
  • Spread fresh breadcrumbs over top and sprinkle with cheese.
  • Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 487.9, Fat 20.4, SaturatedFat 9.4, Cholesterol 87.6, Sodium 1238.2, Carbohydrate 37.1, Fiber 2.2, Sugar 5.4, Protein 38.2

SCALLOPS WITH MUSHROOMS



Scallops with Mushrooms image

Simple but tasty dish. I recommend using all of the garlic but you can cut back if you wish. Goes well with pasta or rice

Provided by Bergy

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb scallops
1 cup milk
1/3 cup flour
1 1/2 tablespoons butter
1 1/2 tablespoons lite olive oil (or other veggie oil)
4 cloves garlic, minced
10 large mushrooms, thinly sliced
3 shallots, chopped
1 teaspoon fresh lemon juice
1 dash sherry wine (optional)

Steps:

  • Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
  • Drain well and coat with flour, shake off excess flour.
  • Heat butter and oil in a large skillet.
  • Add half the garlic cook a few seconds.
  • Add mushrooms, shallots and remaining garlic.
  • Stir constantly until done, mushrooms should be tender but not overcooked.
  • Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
  • Remove scallops etc and keep warm.
  • Deglaze the pan with a dash of sherry.
  • Pour over scallops and serve.

Nutrition Facts : Calories 266.5, Fat 12.5, SaturatedFat 5, Cholesterol 47.3, Sodium 519.1, Carbohydrate 19.9, Fiber 0.9, Sugar 1.2, Protein 19.2

BAKED SCALLOPS WITH MUSHROOMS



Baked Scallops With Mushrooms image

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

1/4 cup butter
1 medium green pepper, seeded and diced
1 cup finely chopped onion
1/2 lb fresh button mushroom
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2 1/2 cups half-and-half cream
3 tablespoons grated parmesan cheese (Parmigiano Reggiano cheese preferred)
1/4 teaspoon paprika, Hungarian paprika preferred
1/8 teaspoon ground nutmeg
1 lb fresh scallops, rinsed
2/3 cup dry white wine
1/2 cup fine dry breadcrumb
1/2 teaspoon italian seasoning mix
2 tablespoons butter, melted

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.

BAKED MUSHROOM AND SCALLOPS



Baked Mushroom and Scallops image

Make and share this Baked Mushroom and Scallops recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 lb large scallop
8 ounces fresh mushrooms, coarsely chopped
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
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
salt & freshly ground black pepper
1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
chopped chives (to garnish) or parsley (to garnish)

Steps:

  • Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
  • (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
  • Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
  • Add the wine and reduce by half, stirring constantly for about 2 minutes.
  • Be SURE not to let the mixture burn.
  • Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
  • Add the cooked rice and stir to combine.
  • Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
  • Serve garnished with chopped herbs.

SCALLOP AND MUSHROOM CASSEROLE RECIPE



Scallop and Mushroom Casserole Recipe image

Provided by á-708

Number Of Ingredients 12

4 Tbs (60 ml) butter
1 lb (450 g) large sea scallops
8 oz (225 g) fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or chicken stock
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups (375-500 ml) cooked brown or white long-grain rice
Chopped chives or parsley for garnish

Steps:

  • Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. Transfer to a greased baking dish. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, about 2 minutes. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F (180C) oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.

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