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Scallops Champignon Recipe
|Unsalted butter||7 Tablespoon|
|Finely chopped green onion with tops||1⁄2 Cup (8 tbs)|
|Bay scallops||1 Pound|
|Sliced mushrooms||2 Cup (32 tbs)|
|Seafood stock||1 Cup (16 tbs) (Basic)|
Serving size: Complete recipe
Calories 1324 Calories from Fat 823
% Daily Value*
Total Fat 93 g143.8%
Saturated Fat 55.1 g275.4%
Trans Fat 0 g
Cholesterol 468.5 mg
Sodium 1581.1 mg65.9%
Total Carbohydrates 5 g1.8%
Dietary Fiber 3.3 g13.4%
Sugars 2.1 g
Protein 113 g226.2%
Vitamin A 138.2% Vitamin C 73%
Calcium 61.2% Iron 86%
*Based on a 2000 Calorie diet
When it comes to a hard sizzle, add scallops and 1 1/2 teaspoons of the Seafood Magic.
Stir to combine.
Cook, stirring frequently, about 3 minutes or until scallops turn from translucent to opaque.
Remove with slotted spoon and reserve.
Add green onions, mushrooms and the remaining Seafood Magic to skillet.
Cook, stirring frequently, about 2 minutes.
Add stock and stir and scrape pan bottom well to get up any browned bits.
Cook, stirring frequently, about 2 minutes or until sauce comes to a boil.
Add remaining butter, whisking it in as it melts, until all butter has melted and is incorporated and sauce is creamy, about 1 1/2 minutes.
Return scallops to skillet, stir to coat with sauce and remove from heat