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.

Number Of Ingredients 9 Steps:

  1. Wipe scallops dry and lightly salt.
  2. Saute vegetables; place in a greased casserole.
  3. Cover with soup, top with buttered bread crumbs, and bake at 350 for 30-35 minutes.

Time 40m Yield 8 serving(s) Number Of Ingredients 17 Steps:

Preheat oven to 450°. In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes. Add sliced mushrooms and cook for 3 minutes. Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly. Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix. Return to heat and on medium-high heat return to boiling, stirring constantly. Reduce heat to low and cook until mixture is thick and smooth stirring frequently. Remove from heat, stir in scallops and wine. Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size. In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter. Sprinkle bread crumb mixture over scallop mixture in each dish. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top. Serve immediately. If scallops are large, cut into smaller chunks before adding to mixture.

Time 55m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:

Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, stirring constantly for about 2 minutes. Be SURE not to let the mixture burn. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F oven until bubbly, about 30 minutes. Serve garnished with chopped herbs.

Time 45m Yield 6 servings Number Of Ingredients 10 Steps:

Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

Time 50m Yield 4 Number Of Ingredients 9 Steps:

Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Time 45m Number Of Ingredients 11 Steps:

  1. Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
  2. Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.
  3. Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
  4. To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

Time 15m Yield 3 servings. Number Of Ingredients 9 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.

More about “baked mushroom and scallops recipes”

Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:

Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.