Best 2 Sauteed Mushrooms And Scallops Recipes
When it comes to creating a delectable and impressive meal, sauteed mushrooms and scallops emerge as a culinary symphony that tantalizes the taste buds. This classic pairing, often regarded as a restaurant delicacy, can be effortlessly recreated in the comfort of your own kitchen. With just a few simple ingredients and a touch of culinary artistry, you can transform ordinary ingredients into an extraordinary dish that will leave your dinner guests in awe. Whether you prefer your scallops seared to perfection or enjoy the tender embrace of sautéed mushrooms, this versatile recipe can be tailored to suit your preferences. Embark on this culinary journey and discover the secrets to crafting a sauteed mushrooms and scallops dish that will become a staple in your recipe repertoire.
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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 the right mushrooms: Any type of mushroom can be used, but some are better suited for sautéing than others. Cremini (baby bella) and shiitake mushrooms are good choices because they hold their shape well when cooked. Various mushrooms have different flavors, so choose the mushrooms that best complement the scallops.
- Use fresh, high-quality scallops: Look for scallops that are firm and opaque, with no brown spots. Avoid scallops that are slimy or have a strong fishy odor.
- Sear the scallops properly: Searing the scallops creates a nice crust and helps to keep them juicy. Make sure the pan is hot before adding the scallops, and don't overcrowd the pan. Sear the scallops for about 2 minutes per side, or until they are golden brown.
- Cook the mushrooms until they are tender: Sauté the mushrooms in a little butter or oil until they are tender and slightly browned. Do not overcook the mushrooms, or they will become tough.
- Deglaze the pan with white wine or chicken broth: This will help to loosen any browned bits from the bottom of the pan and add flavor to the sauce.
- Add herbs and spices to taste: Garlic, thyme, paprika, and lemon are all good choices. Salt and pepper to taste.
Conclusion:
Sautéed mushrooms and scallops are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a quick and easy dish to prepare, and it can be made with a variety of ingredients. By following these tips, you can make a delicious sautéed mushrooms and scallops dish that will impress your friends and family.
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