Best 3 Scallops Portabello Recipes
In this culinary journey, we will be tantalizing your taste buds with the exquisite Scallops Portabello, a dish that harmoniously blends the tender sweetness of scallops with the earthy, umami-rich flavors of portabello mushrooms. Our curated collection of recipes offers a delightful array of cooking methods, ensuring that every palate finds its perfect match. Whether you prefer the classic pan-seared scallops nestled atop a bed of sautéed portabellos, or the rich indulgence of a creamy scallop and portabello risotto, our recipes have something for every culinary enthusiast. Get ready to embark on a culinary adventure that celebrates the harmonious union of these two culinary gems.
Here are our top 3 tried and tested recipes!
SCALLOPED PORTOBELLO & CAULIFLOWER
When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
AUNT DIANE'S BACON SCALLOPS WITH PORTABELLA PARMESAN PASTA
Crispy bacon wrapped scallops on a bed of garlic parmesan pasta... one or her most requested meals! I serve with asparagus.
Provided by CheSara
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
- Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
- Place in oven for 15-25 minutes, depending on size of your scallops.
- Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
- While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
- Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
- Once scallops are removed from oven, place with pasta and serve.
- Enjoy!
Nutrition Facts : Calories 943.7, Fat 58.6, SaturatedFat 21.6, Cholesterol 125.8, Sodium 1582.8, Carbohydrate 49, Fiber 2.2, Sugar 1.9, Protein 52.9
SEA SCALLOPS AND MUSHROOMS
"This is a foolproof yet elegant way to make sea scallops, which are somewhat tricky," Lynnae Neuberger of Marshfield, Wisconsin says of her no-fuss main dish. "And it couldn't be simpler because it uses the microwave."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture. , Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter.
Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- For the perfect sear on your scallops, make sure your pan is screaming hot before adding them. This will help to create a delicious crust while keeping the inside tender and juicy.
- Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly and will result in steamed scallops instead of seared.
- To prevent the mushrooms from becoming soggy, make sure they are dry before adding them to the pan. You can do this by patting them dry with a paper towel or by placing them on a paper towel-lined plate for a few minutes.
- Be careful not to overcook the scallops. They should be cooked until they are just opaque in the center. Overcooked scallops will be tough and rubbery.
- Serve the scallops and mushrooms immediately after cooking. This will ensure that they are at their best.
Conclusion:
This recipe is a delicious and easy way to enjoy scallops and mushrooms. The scallops are seared to perfection and the mushrooms are sautéed in butter and herbs. The two ingredients are then combined and served over a bed of rice. This dish is sure to impress your friends and family.
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