Seared Scallops With Mushrooms 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

SCALLOPS AND MUSHROOMS (PAN SEARED)



Scallops and Mushrooms (Pan Seared) image

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

12 large sea scallops
6 tablespoons butter
1 bunch scallion (green onions, finely sliced white and green parts)
3/4 lb button mushroom (sliced)
1 tablespoon garlic (finely minced from jar)
1 tablespoon granulated garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
4 tablespoons cream sherry

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

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.

SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA



Sea Scallops Sauteed With Mushrooms & Pasta image

My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.

Provided by Jenniegal

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

1 lb sea scallops, quartered (about 10 large)
8 ounces pasta (about 3 cups cooked al dente)
3 ounces fresh mushrooms (about 8 medium sliced)
3 tablespoons butter
3 garlic cloves
1/3 cup white wine
3 tablespoons fresh lemon juice
1 teaspoon sea salt, freshly ground

Steps:

  • rinse scallops & drain.
  • melt 2 Tbsp butter in large non-stick skillet.
  • add 1 clove pressed garlic & scallops.
  • cook over medium heat about 6 - 8 minutes, stirring often.
  • remove scallops and set aside leaving juice in pan.
  • Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
  • Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
  • Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
  • Stir & serve.

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO



Seared Scallops or Shrimp With Orzo Risotto image

A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!

Provided by Nif_H

Categories     European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 2/3 cups orzo pasta
1 tablespoon olive oil
1 cup mushroom, diced
1/3 cup onion, diced
1/3 cup sun-dried tomato, diced
1/3 cup red pepper, diced
2 cups chicken stock
1/2 cup parmesan cheese, freshly grated
2 tablespoons parsley, chopped
1/2 cup whipping cream
2 tablespoons olive oil
3/4 lb large scallops (from Nova Scotia if you can) or 3/4 lb large shrimp
salt & freshly ground black pepper
freshly grated parmesan cheese

Steps:

  • Cook orzo according to package directions and set aside.
  • In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
  • Add stock and bring to a boil.
  • Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
  • Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
  • Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

Nutrition Facts : Calories 632.9, Fat 27.9, SaturatedFat 11.1, Cholesterol 75.8, Sodium 808.8, Carbohydrate 65.8, Fiber 3.5, Sugar 7, Protein 29.3

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