Emily Johnson
Scallops and mushrooms are a match made in culinary heaven. This combination is a favourite for many, with recipes for scallops with mushroom sauce, pan-seared scallops with mushrooms and leeks, and sautéed scallops with mushrooms and spinach sauce. The creamy mushroom sauce is a perfect complement to the natural buttery flavour of scallops, and the two ingredients can be cooked together in a variety of ways to create a quick, impressive, and easy dish.
| Characteristics | Values |
|---|---|
| Taste | Loved by many |
| Recipe | Sautéed scallops with mushrooms & spinach sauce |
| Recipe | Scallops with mushroom sauce |
| Recipe | Pan-seared scallops with mushrooms & leeks |
| Recipe | Sautéed mushrooms and scallops |
| Recipe | Scallops and mushrooms (pan-seared) |
| Recipe | Mushroom "scallops" |
| Ease of making | Easy to make |
| Carbohydrates | Low-carb |
| Sugar | Low sugar |
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What You'll Learn
Scallops with mushroom sauce
Scallops and mushrooms are a great combination, and scallops with mushroom sauce is a popular dish. This meal can be served on its own or with a carb like bread, pasta, or grains to soak up the sauce.
Ingredients
- Scallops
- Butter
- Mushrooms (white or brown)
- Thyme or dill
- Spinach (optional)
- Shallots (optional)
- Wine or apple cider vinegar
- Flour
- Milk
- Cream
- Salt and pepper
- Olive oil
- Parmesan cheese (optional)
- Fresh parsley (optional)
Method
First, make the mushroom sauce. Heat a skillet or frying pan over medium-high heat and add olive oil. Add the mushrooms and season with salt. Cook until they are golden brown and tender. If you are using spinach, add it now and cook until wilted. Remove the mushrooms and spinach from the pan and set aside, keeping them warm.
Next, heat butter in a separate pan over medium-high heat. Add the scallops and sear for a couple of minutes without moving them. Turn the scallops, season with salt and pepper, and baste with the butter. Continue cooking for a few more minutes until the scallops are opaque and cooked through. Be careful not to overcook the scallops, as they will toughen.
While the scallops are cooking, return to the pan with the mushroom and spinach juices. Whisk in butter to create the sauce, and add milk and cream to taste. You can also add shallots, wine, and flour to the sauce for extra flavour and thickness.
Finally, plate the dish by pouring the sauce over the scallops or serving the scallops on top of pasta or grains with the sauce. Top with Parmesan cheese and fresh parsley, if desired.
This recipe is quick and easy to prepare, creating stacks of flavour in just a few minutes.
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Pan-seared scallops with mushrooms
Scallops and mushrooms are a delightful combination, as evidenced by the many recipes available online. The natural buttery flavour, texture, and colour of seared sea scallops pair beautifully with mushrooms, creating a savoury, flavourful, and elegant dish.
Ingredients:
- Scallops (fresh or frozen)
- Olive oil or extra virgin olive oil
- Salt and pepper
- Butter
- Garlic
- Lemon juice
- Fresh herbs (parsley, thyme, dill, tarragon, basil, or chives)
- Mushrooms (white or brown)
- Onion (optional)
- Spinach (optional)
- Cumin (optional)
Instructions:
Start by preparing your scallops. If using frozen scallops, thaw them by placing them in the refrigerator overnight or by sealing them in a bag and running cold water over it for about 30 minutes. Pat the scallops dry with a paper towel. Ensure they are completely dry to get a good sear.
Heat olive oil in a skillet or cast-iron pan over medium-high heat. Season the scallops with salt and pepper. You can also dust one side with a small amount of flour, which helps with even browning and thickens the sauce. Place the scallops in the pan, making sure they are in a single layer and not touching. Sear for 2-3 minutes on each side until golden brown. Remove the scallops from the pan and set them aside.
In the same pan, melt a knob of butter. Add the mushrooms and optional ingredients like cumin or onion. Sauté until the mushrooms are lightly browned, about 1-5 minutes. If using spinach, add it now and cook until wilted and softened. Drain the mushrooms and spinach in a colander, reserving the juices for the sauce.
Return the scallops to the pan and spoon the sauce over them. Garnish with lemon wedges and fresh herbs. Serve immediately and enjoy!
Feel free to customise the dish by adding other flavours like diced tomatoes, olives, feta cheese, jalapenos, or capers. You can also serve this dish with simple sides such as baked potatoes, carrot souffle, potato pancakes, zucchini casserole, creamy polenta, mashed cauliflower, or saffron rice.
Enjoy the delicious combination of pan-seared scallops and mushrooms!
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Sautéed scallops with mushrooms
Scallops and mushrooms is a combination loved by many. This dish is a quick, easy, and impressive meal that can be prepared and cooked in minutes.
Ingredients
- Scallops
- Mushrooms
- Butter
- Spinach (optional)
- Cumin (optional)
- Onion (optional)
- Garlic (optional)
- Salt
- Pepper
- Oil
Instructions
- Melt a knob of butter in a frying pan over medium-high heat.
- Add the mushrooms and sauté for a minute or two. If you're adding spinach, now is the time to introduce it to the pan. Cook on a high heat for about a minute, allowing the leaves to wilt and soften.
- Drain the mushrooms (and spinach) in a sieve over a bowl to collect their juices. Keep them warm on the side.
- Heat oil in a separate clean frying pan. When it's very hot, add the scallops.
- Sauté the scallops for a couple of minutes without moving them. Then add another knob of butter to the pan, turn the scallops, and season with salt and pepper.
- Baste the scallops with the sizzling butter and continue to cook for a few more minutes until they are ready.
- While the scallops are cooking, make the sauce. Return the saved juices to the pan you used for the mushrooms (and spinach) and whisk in the remaining butter.
- Plate the scallops and pour the sauce over them.
Some people like to add garlic, cumin, onion, scallions, or even sherry to their dish. You can also sprinkle salt, pepper, and garlic powder over the scallops as they cook. If you want to add a little colour to your dish, opt for brown mushrooms instead of white ones.
This dish is great on its own, but you might want to serve it with a carb like bread or pasta to soak up the sauce. Enjoy!
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Scallops and mushrooms: cooking tips
Scallops and mushrooms are a delicious combination and can be cooked in a variety of ways. Here are some cooking tips to help you create a mouth-watering dish with these two ingredients:
Choosing the Right Mushrooms and Scallops:
Select mushrooms that are firm and fresh, with a good texture. White or brown mushrooms can be used, depending on your preference for colour and availability. For the scallops, choose fresh or frozen sea scallops, ensuring they are dry before cooking to get a good sear.
Preparing the Mushrooms:
Slice the mushrooms into desired shapes. For a scallop-like presentation, cut king oyster mushrooms into thick, scallop-shaped rounds. Alternatively, you can slice the mushrooms into smaller pieces or chunks. Avoid overcrowding the pan by cooking them in batches or using multiple pans. A good tip is to score a shallow grid pattern on the cut sides of the mushrooms to improve the texture and allow sauces to permeate better.
Cooking the Mushrooms:
Heat some butter or olive oil in a pan over medium to medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Cook for about 5-6 minutes on each side, or until they are golden brown and tender. If you're using smaller mushroom pieces, cooking time may be reduced to 3-4 minutes. You can also add other ingredients like onions, garlic, and spices to the mushrooms while cooking to enhance the flavour.
Preparing the Scallops:
Season the scallops with salt and pepper on both sides. You can also add other seasonings or spices to the scallops, such as cumin, to enhance their flavour.
Cooking the Scallops:
Use a separate clean pan to cook the scallops. Heat some butter or oil in the pan over medium-high heat. Add the scallops and cook for a couple of minutes on each side without disturbing them. Baste the scallops with the sizzling butter and continue cooking for a further couple of minutes until they are opaque and ready.
Bringing it All Together:
You can serve the scallops and mushrooms in various ways. One option is to create a mushroom sauce by wilting spinach in the pan with the mushrooms and then blending the juices with butter to create a creamy sauce. You can also add other ingredients like cream, cheese, and spices to the sauce. Place the scallops on top of the sauce or mix them in, ensuring they are heated through.
Scallops and mushrooms is a versatile dish that can be served with pasta, rice, noodles, or bread to soak up the delicious sauce. Enjoy experimenting with this flavourful combination!
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Scallops and mushrooms: serving suggestions
Scallops and mushrooms are a delicious combination and can be served in a variety of ways. Here are some suggestions:
Sautéed scallops with mushrooms: This is a quick and easy dish to prepare. Melt some butter in a pan over medium heat, add mushrooms, cumin, and pepper, and sauté until lightly browned. Then, add onion and garlic, and continue to sauté until translucent. Finally, add the scallops and cook until opaque, stirring occasionally.
Scallops with mushroom sauce: This dish involves creating a thick and creamy mushroom sauce that complements the seared scallops. You can serve it with bread or grains to soak up the sauce, or even pour it over pasta.
Pan-seared scallops with mushrooms and leeks: Melt butter in a skillet over medium-high heat, ensuring the scallops are dry for a good sear. Sprinkle the scallops with salt and pepper, then add them to the skillet. For the mushrooms and leeks, melt butter in a separate skillet and add the mushrooms, cooking until they start to brown. Add the leeks and garlic, and cook until tender. Return the scallops to the skillet with the mushrooms and leeks, and heat through.
Mushroom "scallops": For a vegetarian option, king oyster mushrooms can be sliced into thick scallop-shaped rounds and sautéed until golden. These can be served over noodles, ravioli, rice, or other grains.
When serving scallops and mushrooms, consider the following tips:
- Avoid overcrowding the pan with too many mushrooms to prevent them from becoming soggy.
- Score a shallow grid pattern into the cut sides of the mushrooms for better texture and to allow the sauce to absorb more easily.
- Sear the scallops separately and add them to the mushroom sauce just before serving to ensure they remain the star of the dish.
- Experiment with different types of mushrooms, such as white or brown, to add colour and variety to your dish.
- For a complete meal, serve scallops and mushrooms with a side of steak or shrimp.
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Frequently asked questions
Scallops and mushrooms can be combined in a number of ways. One recipe involves pan-searing the scallops with mushrooms and leeks. Another recipe involves making mushroom "scallops" by slicing king oyster mushrooms into thick scallop-shaped rounds and sautéing them until golden. These mushroom "scallops" can be tossed with onions, cherry tomatoes, chiles, ginger, garlic, and lemon-boosted coco aminos.
When cooking scallops and mushrooms together, it is important to avoid crowding the pan with too many mushrooms. You can cook them in two batches, use two pans, or use a griddle. Additionally, scoring a shallow grid pattern into the cut sides of the mushrooms can improve the texture and allow the sauce to penetrate the mushrooms.
Scallops and mushrooms can be served with a variety of sides or accompaniments. Some suggestions include serving the dish with bread, grains, or pasta to soak up the sauce. Alternatively, you can serve the scallops and mushrooms on top of a portobello mushroom, or with steak or shrimp.
