Scallops With Mushrooms
Delicate scallops paired with earthy mushrooms and a flavorful wine and herb sauce, perfect for a quick elegant dinner or special occasion meal.
Ingredients
Instructions
- Combine the butter, white wine, chopped parsley, chopped scallions, and dry sherry in the crockery pot.
- Bring to a boil on the high setting (300°), stirring constantly.
- Add the scallops and sliced mushrooms to the pot.
- Cover and cook on the high setting for 15 minutes or until the scallops are tender.
- Serve the scallops and mushrooms over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or zest to the butter mixture. If you don't have dry sherry, a splash of white wine can serve as a substitute. For a quicker prep, you can use pre-sliced mushrooms. Make sure not to overcook the scallops; they should be opaque and tender. This dish pairs wonderfully with other seafood recipes for a surf and turf experience.
Serving Suggestions
Serve the scallops and mushrooms over a bed of hot cooked rice for a hearty meal. A side of steamed asparagus or a fresh garden salad can complement the dish beautifully. For a complete seafood experience, consider pairing it with Prawns - Spiced And Brewed to create a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and mushrooms in a skillet over low heat, adding a splash of white wine to prevent drying out. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Mushrooms contains roughly 567 calories, with 28g protein, 110g carbohydrates, and 5g fat. It is an excellent source of iron (169% of the Daily Value), vitamin C (87% of the Daily Value), and potassium (73% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1202mg per serving (52% 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 thaw them completely in the refrigerator before cooking. This helps maintain their texture. Pat them dry with a paper towel to avoid excess moisture when cooking.
What type of mushrooms work best in this dish?
Button mushrooms or cremini mushrooms are excellent choices for this recipe. They have a mild flavor that complements the scallops well. You could also experiment with shiitake mushrooms for a more robust taste.
Can I make this dish ahead of time?
While it's best enjoyed fresh, you can prepare the butter and wine mixture ahead of time and store it in the refrigerator. However, it's recommended to cook the scallops just before serving to ensure they remain tender and flavorful.
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).