Scallops Bonne Femme
Tender scallops cooked in a rich mushroom and onion sauce with white wine and lemon, perfect for seafood lovers seeking a flavorful, elegant dish.
Ingredients
Instructions
- In a large skillet over medium heat, melt the butter and cook the chopped onion until tender, about 5 minutes.
- Add the scallops, sliced mushrooms, white wine, and lemon juice to the skillet.
- Reduce heat to medium low, cover, and cook until the scallops are just tender, about 10 to 15 minutes, stirring occasionally.
Tips & Substitutions
For the best texture, avoid overcooking the scallops; they should be opaque and firm. If you don't have dry white wine, a splash of chicken broth or apple cider vinegar can work in a pinch. You can also substitute half and half with heavy cream for a richer sauce or use a plant-based milk for a lighter option, especially if you're exploring vegetarian recipes.
Serving Suggestions
Serve Scallops Bonne Femme over a bed of fluffy rice or alongside crusty bread to soak up the delicious sauce. A fresh green salad or steamed asparagus complements the dish beautifully. For a delightful dessert, consider pairing it with a slice of Old Fashion Dutch Apple Cake for a sweet finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Bonne Femme contains roughly 304 calories, with 14g protein, 49g carbohydrates, and 7g fat. It is an excellent source of vitamin D (74% of the Daily Value), iron (48% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2046mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thoroughly thaw them before cooking. Pat them dry with a paper towel to ensure they sear nicely in the skillet. This will help achieve a better texture and prevent excess moisture in the dish.
What can I substitute for the half and half?
If you want a lighter option, use skim milk or a non-dairy milk like almond or oat milk. For a richer sauce, heavy cream is an excellent alternative. Just keep in mind that the flavor and consistency may vary slightly depending on your choice.
How can I enhance the flavor of the dish?
To enhance the flavor, consider adding fresh herbs like parsley or thyme at the end of cooking. A pinch of red pepper flakes can add a nice kick. You can also finish the dish with a sprinkle of lemon zest for added brightness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).