Scallops With Sauteed Mushrooms Recipe

Scallops With Sauteed Mushrooms is simply irresistible. Try this amazingly delicious Scallops With Sauteed Mushrooms recipe; I am sure you will always tempt to prepare this for every party!

Summary

Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Mushrooms4 1⁄2 Cup (72 tbs)
 Lemons1 1⁄2
 Parsley7 Ounce (Use Small Bunch)
 Butter1⁄2 Cup (8 tbs)
 Scallops24 (Use Fresh Or Frozen And Thawed)
 Garlic1 Clove (5 gm)
 Shallots3
 Olive oil1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 296 Calories from Fat 168

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 10.1 g50.7%

Trans Fat 0 g

Cholesterol 77.3 mg

Sodium 272.7 mg11.4%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2.5 g10.1%

Sugars 1.5 g

Protein 23 g45.4%

Vitamin A 69.3% Vitamin C 102.2%

Calcium 9.4% Iron 16.8%

*Based on a 2000 Calorie diet

Directions

1 Wipe and trim the mushrooms and slice them finely. Squeeze the juice from the 1/2 lemon, and toss the mushrooms in it.
2 Wash and chop the parsley. Using a small vegetable knife score lines down the whole lemon, and then cut it into wedges.
3 Melt about 2 tablespoons of the butter in a small saucepan, add the mushrooms and let saute gently for about 5 minutes, turning them frequently to prevent browning.
4 Wash the scallops in cold water, dry them and dice the white flesh. Peel and crush the garlic; peel and chop the shallots.
5 Put the oil and about 3 tablespoons of the butter into a skillet. When the butter is hot, add the chopped white meat, the shallots, half of the parsley and the garlic. Cook gently for about 10 minutes, stirring occasionally with a wooden spoon.
6 Wash scallop shells and spread the rest of the butter inside them.
7 Blend the mushrooms into the scallop mixture, and season well.
8 Spoon a little of the mixture into each of the scallop shells and garnish each with the remainder of the parsley and a wedge of lemon. Serve very hot.
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