Best Baked Mushroom And Scallops Recipes

BAKED MUSHROOM AND SCALLOPS

Baked Mushroom and Scallops image

Make and share this Baked Mushroom and Scallops recipe from Food.com.

Provided by spatchcock

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons butter
1 lb large scallop
8 ounces fresh mushrooms, coarsely chopped
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
chopped chives (to garnish) or parsley (to garnish)

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.

BAKED MUSHROOM AND SCALLOPS

BAKED MUSHROOM AND SCALLOPS image

Categories Fish Shellfish Dinner

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
1 lb large scallops
8 oz fresh mushrooms, coarsely chopped
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup half-and-half or milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon
salt & pepper
1 1/2 - 2 cups cooked brown rice or long-grain white rice
chopped chives or parsley (garnish)

Steps:

Preheat oven to 350F Heat half the butter (2 Tspn) in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. DO NOT overcook. 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. DO NOT let mixture burn. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir together. Bake covered in oven until bubbly, about 30 minutes. Serve garnished with chopped herbs.

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