Best 10 Scallops With Mushrooms In White Wine Sauce Recipes

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Scallops and mushrooms bathe in a rich, creamy white wine sauce in this elegant dish that's perfect for a special occasion or a weeknight meal.

Our collection of recipes features various takes on this classic combination, from a simple sauté to a more elaborate dish with a creamy sauce and a crispy breadcrumb topping. Each recipe includes step-by-step instructions and helpful tips to ensure success, whether you're a seasoned chef or just starting out in the kitchen.

Also included are serving suggestions and wine pairings to enhance your dining experience.

Let's cook with our recipes!

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)



Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne) image

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

900g shelled scallops
350ml fish stock
½ bottle (375ml) white wine
350g button mushrooms , trimmed and quartered
juice of ½ lemon , more to taste
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1 ½kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
85g butter
large pinch of grated nutmeg
6 egg yolks
2 shallots , finely chopped
65g butter
35g plain flour
125ml crème fraîche or double cream
8 large scallops shells or shallow individual baking dishes

Steps:

  • For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  • Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  • Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  • For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  • Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

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.

SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE



Seared Scallops In Mushroom White Wine Sauce image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

1 pound sea scallops
Olive oil spray
4 cups mushrooms, stemmed and quartered
1/2 cup white wine
1 tablespoon minced thyme leaves
Salt and freshly ground pepper to taste

Steps:

  • Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
  • Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams

SCALLOPS WITH WHITE WINE SAUCE



Scallops with White Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Yield 2 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1/2 cup shallot, finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
1/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound fresh sea scallops

Steps:

  • In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.

SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)



Scallops Bonne Femme (Scallops in White Wine Sauce) image

Make and share this Scallops Bonne Femme (Scallops in White Wine Sauce) recipe from Food.com.

Provided by Shawn C

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/4 cup chopped onion
1 lb sea scallops
1/2 lb fresh sliced mushrooms
1/2 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
3 tablespoons flour
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped

Steps:

  • in a large skillet over med high heat melt butter and cook onion until tender.
  • add scallops and mushrooms wine and lemon juice.
  • reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
  • in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
  • serve with parmesan on top and sprinkled with parsley.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.

Provided by John Schumacher

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     White Wine     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 8

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

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.

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.

Tips:

  • To ensure the scallops remain tender and juicy, cook them quickly over high heat. Avoid overcooking, as this will result in tough, rubbery scallops.
  • Use high-quality white wine for the sauce. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well.
  • Don't overcrowd the pan when cooking the scallops. This will prevent them from cooking evenly.
  • Serve the scallops immediately after cooking, while they are still hot and juicy. They can be served as an appetizer or main course.
  • Garnish the scallops with fresh herbs, such as parsley or chives, for an extra pop of flavor and color.

Conclusion:

This recipe for scallops with mushrooms in white wine sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked quickly and easily, and the sauce is rich and flavorful. Serve the scallops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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