SEARED SCALLOPS IN MUSHROOM BROTH RECIPE - (4/5)
Provided by Grammie926
Number Of Ingredients 14
Steps:
- 1 Combine onions, carrots, dried shiitake mushrooms, fresh shiitake mushroom stems and water in a large pot and bring to boil over high heat. Add soy sauce, reduce heat and simmer gently for 1 hour or until broth is very flavourful. Strain broth, pushing down on mushrooms to squeeze out all liquid. 2 Return broth to pot, bring to a simmer, and reduce to about 11/2 cups (375 mL). Add fresh shiitake mushrooms and simmer for 4 minutes or until softened. Remove mushrooms and set aside. Swirl in 2 tbsp (25 mL) butter (reserving remainder) and season with salt and pepper to taste. Reheat or keep warm. 3 Heat remaining 2 tbsp (25 mL) butter and oil in a nonstick skillet over high heat. Season scallops with salt and pepper and sear on each side for 2 minutes or until just opaque. 4 Divide broth between 4 soup plates, add scallops and shiitake mushrooms and scatter with chives and chive flowers, if using.
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 SCALLOPS WITH MUSHROOMS
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
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)
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
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
SEA SCALLOPS IN HERB BROTH
The parsley and watercress turn this broth a vibrant green.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
- Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
- Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.
More about "seared scallops in mushroom broth recipe 45 recipes"
BEST MUSHROOM PUREE RECIPE - HOW TO MAKE SEARED …
From food52.com
Cuisine AmericanCategory EntreeServings 2
- Prep Ingredients: Preheat oven to 425ºF. Peel the parsnips and cut into rounds. Peel the golden beet and cut into small chunks. Peel the potatoes and cut into quarters. Slice 4 cremini mushrooms and set them aside for browning later on in the recipe. Quarter the remaining cremini mushrooms and the shiitake mushrooms. Quarter the shallot. Peel the garlic and leave the cloves whole.
- Prep Ingredients: Prepare the Golden Mushroom Purée according to the recipe before preparing the fish and pistachios. Pat the scallops dry and season with salt and pepper. Chill, uncovered, until ready to cook.
PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO)
From tatyanaseverydayfood.com
5/5 (1)Calories 706 per servingCategory Dinner
MUSHROOM TRUFFLE RISOTTO WITH CAST IRON SEARED SCALLOPS
From bluesbestlife.com
SEARED SCALLOPS WITH CREAM OF MUSHROOM SOUP RECIPES
From recipehomemade.com
SCALLOPS WITH MUSHROOMS & WHITE WINE RECIPE | RECIPES.NET
From recipes.net
SCALLOPS WITH CREAMY MUSHROOM RISOTTO - STEP BY …
From food4foodies.co
SEARED SCALLOPS WITH BRANDIED LEEKS AND MUSHROOMS
From madefromscratchrecipes.com
EASY SEARED SCALLOPS RECIPE - ADD A PINCH - READY …
From addapinch.com
SCALLOPS WITH GOLDEN MUSHROOM PURéE | TRIED AND …
From triedandtruerecipe.com
SEARED SCALLOP PICCATA RECIPE | EPICURIOUS
From epicurious.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
PAN-SEARED SCALLOPS WITH MUSHROOMS & LEEKS – THE …
From thebeardedhiker.com
RECIPE: JOE FORTES’ EASY SEARED SCALLOPS WITH MUSHROOM RISOTTO
From globalnews.ca
SEARED SCALLOPS MUSHROOMS RECIPE | CRAFT PASSION …
From craftpassion.com
MCCORMICK & SCHMICK'S SEARED SCALLOPS WITH MUSHROOM RAGOUT …
From secretcopycatrestaurantrecipes.com
SEARED SCALLOP WITH MUSHROOM RISOTTO - BEYOND …
From beyondmeresustenance.com
SCALLOP BROTH RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN-SEARED SCALLOPS WITH SPINACH-MUSHROOM SAUTE - PARADE
From parade.com
WHAT IS ORZO—AND HOW DO YOU COOK IT? - MSN
From msn.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love