Embark on a culinary journey with our exquisite Sea Scallops and Mushrooms extravaganza. This collection of recipes tantalizes taste buds with a symphony of flavors and textures, transforming ordinary ingredients into culinary masterpieces. Discover the art of pan-searing scallops to perfection, their tender flesh caramelizing beautifully, while mushrooms, the humble heroes of the dish, provide an earthy, umami-rich counterpoint. Indulge in a creamy mushroom sauce that envelops each bite in a velvety embrace, or explore the bold simplicity of garlic butter, allowing the natural sweetness of the scallops to shine through. Whichever path you choose, these recipes promise an unforgettable dining experience.
Here are our top 5 tried and tested recipes!
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.
SEA SCALLOPS WITH MUSHROOMS AND SHERRY
Steps:
- Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
- Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
- Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.
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
SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE
Steps:
- For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
- For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
- For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
- For the gremolata: Combine chopped parsley, lemon zest and garlic.
- Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
- For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
- Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
- For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.
SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
- Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
- Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
- Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 23 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 1028 milligrams, Sugar 28 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling during the cooking process.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, plump scallops and firm, flavorful mushrooms.
- Don't overcook the scallops: Scallops cook very quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
- Use a hot skillet: When searing the scallops, make sure your skillet is nice and hot. This will help to create a delicious golden brown crust on the outside of the scallops while keeping the inside tender and juicy.
- Season the scallops well: Don't be afraid to season the scallops generously with salt and pepper. This will help to bring out their natural flavor.
- Pair the scallops with a flavorful sauce: A simple sauce can really elevate the flavor of the scallops. Try a classic lemon butter sauce, a creamy white wine sauce, or a tangy tomato-based sauce.
Conclusion:
Scallops and mushrooms are a delicious and versatile combination that can be enjoyed in many different ways. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, these recipes have something for everyone. So next time you're looking for a seafood dish to try, give one of these recipes a try. You won't be disappointed!
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