Best 11 Sea Scallops With Mushrooms And Sherry Recipes

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If you're looking for a delectable and savory dish that will tantalize your taste buds, look no further than the classic combination of sea scallops, mushrooms, and sherry. This elegant yet simple recipe is perfect for a special occasion or a delightful weeknight meal. The tender and succulent sea scallops are perfectly complemented by the earthy flavor of mushrooms and the rich, nutty aroma of sherry. Whether you're a seasoned chef or a beginner in the kitchen, this comprehensive guide will provide you with all the necessary information to create this exquisite dish that will leave you and your loved ones craving for more.

Here are our top 11 tried and tested recipes!

SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Categories     Mushroom     Shellfish     Sauté     Quick & Easy     Scallop     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

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.

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE



Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 17

4 ounces fresh foie gras
1/2 pound butter
2 tablespoons olive oil
3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
1/2 pound peeled Yukon Gold potatoes, quartered
2 tablespoons milk, warm
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
12 large sea scallops
1 can truffle juice (14 ounces)
1 can truffle peelings (5 ounces)
One 8-ounce bottle truffle oil
1 cup Ruby Port
2 cups extra virgin olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon sherry vinegar

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 SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC



Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 shallots, finely diced
2 lemons, juiced
4 cups white wine, preferably Muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 ounces roasted garlic
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper
Honey, optional
1/2 cup canola oil
24 ounces mixed mushrooms
4 tablespoons minced garlic
4 tablespoons minced shallots
4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
Kosher salt and freshly ground black pepper
12 jumbo sea scallops
1 cup canola oil, divided
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

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 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.

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.

SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Number Of Ingredients 9

20 large sea scallops
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
4 tablespoons butter
1 pound cremini mushrooms, quartered
1/3 cup finely chopped shallots
2/3 cup medium dry sherry
1 tablespoon balsamic vinegar

Steps:

  • Pat scallops dry and sprinkle with pepper and 1/4 t salt.
  • Heat oil in a 12" heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5-7 minutes total. Transfer to a platter and cover loosely.
  • Heat 2 T butter in skillet over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and saute, stirring 2 minutes. Add sherry, vinegar, soy sauce and remaining 1/4t salt and simmer, uncovered stirring occasionally, 2 minutes. Cut remaining butter into small pieces.
  • Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

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

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

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

SCALLOPS IN SHELLS



Scallops in Shells image

For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 19

2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon zest
8 scallop shells
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

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.

Tips for Making Sea Scallops with Mushrooms and Sherry:

  • Use fresh sea scallops for the best flavor and texture. If using frozen scallops, thaw them completely before cooking.
  • Sear the scallops in a hot pan for a few minutes per side, or until they are golden brown and opaque. Do not overcrowd the pan, or the scallops will steam instead of sear.
  • Use a variety of mushrooms for this dish, such as cremini, shiitake, and oyster mushrooms. Slice the mushrooms thinly so that they cook evenly.
  • Simmer the scallops and mushrooms in a mixture of sherry, chicken broth, and cream. Bring the mixture to a simmer and then reduce the heat to low. Simmer for 10-15 minutes, or until the scallops are cooked through and the sauce has thickened.
  • Serve the scallops and mushrooms over rice, pasta, or mashed potatoes. Garnish with fresh parsley or chives.

Conclusion:

This dish is a delicious and elegant way to enjoy sea scallops. The scallops are seared until golden brown and then simmered in a flavorful sauce made with mushrooms, sherry, and cream. The resulting dish is creamy, savory, and packed with flavor. Whether you are serving it for a special occasion or a weeknight meal, this recipe is sure to impress.

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