Best 10 Sea Scallops With Mushrooms And Sherry Recipes

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Dive into a culinary journey with our delectable Sea Scallops with Mushrooms and Sherry, a symphony of flavors that will tantalize your taste buds. This dish presents a harmonious blend of tender sea scallops, earthy mushrooms, and the rich, nutty flavor of sherry, creating a delightful and sophisticated meal. Accompanied by three additional tantalizing recipes, this article offers a diverse range of culinary creations that will elevate your home cooking to new heights.

**Recipes included:**

1. **Sea Scallops with Mushrooms and Sherry:** Indulge in the main course, where succulent sea scallops are perfectly seared and paired with a medley of sautéed mushrooms, all bathed in a luscious sherry sauce.

2. **Creamy Mushroom Soup:** Experience the velvety texture and comforting flavors of this classic soup, made with a base of sautéed mushrooms, onions, and garlic, enriched with cream and seasoned to perfection.

3. **Sherry Mushrooms:** Delight in a simple yet flavorful side dish, where mushrooms are sautéed in butter and sherry, creating a savory and aromatic addition to any meal.

4. **Scallops with Lemon Butter Sauce:** Enjoy a lighter take on scallops, pan-seared to perfection and served with a tangy and zesty lemon butter sauce, capturing the freshness of the sea.

These recipes are not only delectable but also versatile, allowing you to customize them to your preferences. Whether you're a seasoned chef or just starting your culinary adventure, this article provides you with the inspiration and guidance to create a memorable and delicious dining experience.

Let's cook with our recipes!

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

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 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.

BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS



Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs image

Categories     Shellfish     Appetizer     Sauté     Valentine's Day     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 cup fresh breadcrumbs from French bread with crust
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
9 tablespoons unsalted butter, divided
12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
2 1/2 teaspoons chopped fresh thyme
1 cup chopped green onions
1/2 cup amontillado Sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
4 cups (or more) water
1 teaspoon salt
1 cup polenta
1 pound bay scallops

Steps:

  • Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)
  • Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
  • Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
  • Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
  • Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

SEA SCALLOPS WITH SHERRY CREAM SAUCE RECIPE - (4.2/5)



Sea Scallops with Sherry Cream Sauce Recipe - (4.2/5) image

Provided by á-830

Number Of Ingredients 8

For sauce:
1/4 cup sherry
1 cup heavy cream
Salt
Ground white pepper
For scallops:
1/4 cup unsalted butter
1 pound sea scallops, preferably dry-packed

Steps:

  • Make the sauce. In a heavy skillet, heat sherry on medium high heat. Add cream and salt and white pepper to taste. Let cook, stirring often, until reduced by half. Sauce will be velvety and mahogany-colored. Keep warm while cooking the scallops. Cook the scallops. Heat a second heavy skillet until very hot. Add butter and let melt. Drop in scallops; let cook undisturbed for about 1 1/2 minutes, then turn them over and cook the other side. The scallops are done when the surfaces are golden and slightly crispy but the interiors remain plump and juicy. To serve, pool sauce on two plates: top with scallops.

SEARED SCALLOPS WITH MUSHROOMS



Seared Scallops with Mushrooms image

Categories     Mushroom     Appetizer     Sauté     Scallop     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 First-course servings

Number Of Ingredients 9

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
1 tablespoon olive oil
12 large sea scallops
1/2 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons soy sauce
1/8 teaspoon curry powder
Chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
  • Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
  • Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.

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

SCALLOPS PRIMAVERA



Scallops Primavera image

After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 15m

Yield 4

Number Of Ingredients 12

1 pound scallops
¼ cup fresh lemon juice or concentrate
¼ cup Holland House® Sherry Cooking Wine
2 teaspoons cornstarch
⅓ cup butter
1 cup thinly sliced carrots
3 cloves garlic, minced
8 ounces sliced mushrooms
¾ teaspoon dried thyme
1 (6 ounce) package frozen pea pods, thawed
¼ cup diagonally sliced green onions
Hot cooked rice

Steps:

  • If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
  • Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 42.7 g, Cholesterol 78.1 mg, Fat 16.7 g, Fiber 4.4 g, Protein 26 g, SaturatedFat 9.9 g, Sodium 413.2 mg, Sugar 3 g

SEA SCALLOPS AND MUSHROOMS



Sea Scallops and Mushrooms image

"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

1 pound fresh or frozen sea scallops, thawed and rinsed
12 small fresh mushrooms, halved
1 tablespoon white wine or chicken broth
1-1/2 teaspoons lemon juice
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 teaspoons butter, melted

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

SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS



Sea Scallops with Sherry and Saffron Couscous image

Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound sea scallops, muscles removed and discarded
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1/4 cup dry sherry
2 1/2 cups homemade or low-sodium canned chicken stock
3 tablespoons unsalted butter, cut into small pieces
Pinch of saffron
1 tablespoon fresh thyme
2 cups couscous

Steps:

  • Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
  • Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

Tips:

  • Perfectly Seared Scallops: Pat dry the scallops thoroughly before searing. This will help them brown evenly and prevent steaming. Sear the scallops in a hot pan with a little bit of oil or butter, only flipping them once. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  • Flavorful Mushrooms: Use a variety of mushrooms for a more complex flavor. Sauté the mushrooms in butter or oil until softened and slightly browned. Season with salt, pepper, and thyme for extra flavor.
  • Rich and Savory Sauce: Use a good quality dry sherry for the sauce. Simmer the sauce until it has reduced and thickened slightly. Add a touch of cream or sour cream for a richer flavor.
  • Garnish for Presentation: Garnish the dish with fresh herbs such as parsley, chives, or tarragon. Chopped scallions or a squeeze of lemon juice can also add a nice touch of flavor and color.

Conclusion:

This classic dish of sea scallops with mushrooms and sherry is a delicious and elegant meal that is perfect for a special occasion. With its tender scallops, flavorful mushrooms, and rich sauce, this dish is sure to impress your guests. Whether you are a seasoned chef or a home cook looking to try something new, this recipe is a great choice. So gather your ingredients, heat up your skillet, and get ready to enjoy a delicious and memorable meal. Happy cooking!

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