Best 9 Seared Scallops In Mushroom White Wine Sauce Recipes

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Seared scallops in a delectable mushroom white wine sauce is a symphony of flavors that will tantalize your taste buds and leave you craving more. With its rich, buttery sauce, tender scallops, and earthy mushrooms, this dish is perfect for a special occasion or an elegant dinner party. The delicate sweetness of the scallops pairs perfectly with the savory mushrooms and the creamy white wine sauce, creating a dish that is both luxurious and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE



Scallops with Mushrooms in White-Wine Sauce image

Categories     Milk/Cream     Mushroom     Shellfish     Appetizer     Bake     Broil     Quick & Easy     Scallop     White Wine     Winter     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 first-course servings

Number Of Ingredients 18

1/4 cup coarse fresh bread crumbs from a baguette
1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
1 1/4 cups dry white wine
1 cup water
1/2 small onion, sliced
1/2 Turkish or 1/4 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1 1/2 tablespoons minced fresh flat-leaf parsley
Special Equipment
16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

Steps:

  • Preheat oven to 350°F.
  • Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
  • Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
  • Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
  • Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
  • Preheat broiler.
  • Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
  • Sprinkle with parsley.
  • Available at Bridge Kitchenware (800-274-3435)

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SCALLOPS WITH WHITE WINE SAUCE I



Scallops with White Wine Sauce I image

This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.

Provided by DEEANN_BUDNEY

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 6

Number Of Ingredients 8

¼ cup white wine
¼ cup white wine vinegar
1 tablespoon shallots
½ cup heavy cream
¾ cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  • Preheat oven on broiler setting.
  • Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 2.5 g, Cholesterol 108 mg, Fat 33.1 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 269.4 mg, Sugar 0.2 g

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

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

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

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.

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.

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.

Tips:

  • To ensure the best flavor, use fresh scallops that are dry to the touch.
  • Sear the scallops in a hot skillet to create a nice crust, then reduce the heat and cook them gently until they are cooked through.
  • Use a variety of mushrooms in the sauce, such as cremini, shiitake, and oyster mushrooms.
  • White wine adds a delicious flavor to the sauce, but you can also use chicken broth or vegetable broth if you prefer.
  • Serve the scallops and sauce over rice, pasta, or roasted vegetables.

Conclusion:

Seared scallops in mushroom white wine sauce is a delicious and elegant dish that is perfect for a special occasion. The tender scallops and flavorful sauce are sure to impress your guests. This dish is also relatively easy to make, so it's a great option for busy weeknights.

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