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Scallops With Sauteed Mushrooms Recipe
|Mushrooms||4 1⁄2 Cup (72 tbs)|
|Parsley||7 Ounce (Use Small Bunch)|
|Butter||1⁄2 Cup (8 tbs)|
|Scallops||24 (Use Fresh Or Frozen And Thawed)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1 Tablespoon|
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
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.