Scallops with Mushrooms

"Simple but tasty dish. I recommend using all of the garlic but you can cut back if you wish. Goes well with pasta or rice"
 
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Ready In:
27mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
  • Drain well and coat with flour, shake off excess flour.
  • Heat butter and oil in a large skillet.
  • Add half the garlic cook a few seconds.
  • Add mushrooms, shallots and remaining garlic.
  • Stir constantly until done, mushrooms should be tender but not overcooked.
  • Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
  • Remove scallops etc and keep warm.
  • Deglaze the pan with a dash of sherry.
  • Pour over scallops and serve.

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Reviews

  1. very lovely recipe, the soaking of the scallops in milk beforehand really adds to their flavor. i added some zucchini to the saute and piled high the garlic. also added some salt and lots of pepper at the end of cooking time. will definitely be cooking my scallops this way again.
     
  2. I usually make this recipe with scallops but last night I made it with prawns (the large green prawns) and it was delicious. Next time I'll mix scallops & prawns. I usually up the garlic too and cut wau back on the butter
     
  3. I had never cooked scallops and this turned into a catastrophe. It was partly my fault because I don't think my skillet was large enough because the breading on the scallops stayed mushy. The flavor had a nice taste, but it was unevenly flavored and overpowered by the mushiness of the wet doughy flour. I would probably try this again without the flour because the flavor was nice. Also-you may want have all ingredients set up and ready because once you begin making this you are pushed for the next step. It is a very fast recipe.
     
  4. I had never cooked scallops before and was pleased with the results from this recipe. I used butter instead of olive oil. I will make this again.Thanks
     
  5. I cut this roughly in half for the two of us, but probably used close to the entire amount of mushrooms, and added half of a red sweet pepper, julienned, which provided color as well as flavor. I also deglazed with dry vermouth (instead of sherry) and a bit of chicken broth - the herbal notes in the vermouth are really compatible with the ingredients. Served over couscous. This was a quick,delightful meal, very doable on a worknight.
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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