Best 2 Sauteed Mushrooms And Scallops Recipes
**Aromatic Sautéed Mushrooms and Succulent Scallops: A Culinary Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes the senses with its symphony of flavors. Sautéed mushrooms, with their earthy umami richness, and succulent scallops, known for their delicate sweetness, come together in a harmonious blend that is simply irresistible. This article presents a collection of sautéed mushroom and scallop recipes that cater to diverse preferences and skill levels. From a quick and easy weeknight meal to an elegant dinner party dish, these recipes promise an explosion of flavors that will leave your taste buds wanting more. Get ready to embark on a culinary journey where the aroma of sautéed mushrooms and the tender texture of scallops take center stage.
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
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
Tips:
- Choose fresh, high-quality ingredients: Use plump, dry scallops and firm, flavorful mushrooms. Fresh herbs like parsley or thyme add a nice touch of flavor.
- Don't overcrowd the pan: Cook the scallops and mushrooms in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent steaming.
- Sear the scallops: Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through. This will give them a nice caramelized crust and help to lock in their flavor.
- Sauté the mushrooms: Sauté the mushrooms for 5-7 minutes, or until they are tender and browned. Add some garlic and shallots for extra flavor.
- Deglaze the pan: After cooking the scallops and mushrooms, deglaze the pan with a splash of white wine or chicken broth. This will help to dissolve any browned bits and create a flavorful sauce.
- Serve immediately: Sautéed scallops and mushrooms are best served immediately, while they are still hot and juicy.
Conclusion:
Sautéed scallops and mushrooms are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are quick and easy to make, and can be customized to your liking. With a few simple tips, you can create a restaurant-quality dish that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
