Scallops Mushrooms And Rice In Cream Sauce Food

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SCALLOPS & MUSHROOMS IN SOUR CREAM



Scallops & Mushrooms in Sour Cream image

Served on a bed of rice and or accompanied with a salad, this is a great quick and easy recipe for any scallop lover. Do not overcook the scallops as they will become too tough. If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce.

Provided by Tisme

Categories     Australian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons butter
2 cups mushrooms, roughly chopped
1/4 cup shallot, chopped
750 g scallops
1 cup sour cream
1/2 teaspoon curry powder
2 teaspoons lemon juice
cornflour, to thicken
seasoning

Steps:

  • Melt the butter in a saucepan and add the mushrooms and shallots, saute for 2-3 minutes.
  • Season and add the scallops, sour cream, curry powder and lemon juice.
  • Cook for a further 2 minutes and thicken with cornflour is desired.
  • Note~ If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce.

Nutrition Facts : Calories 294.8, Fat 16.8, SaturatedFat 9.6, Cholesterol 86.3, Sodium 822.1, Carbohydrate 10.8, Fiber 0.4, Sugar 2.8, Protein 25.2

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)



Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

  • Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

CREAMY SCALLOPS, MUSHROOMS & PARMESAN RICE



Creamy Scallops, Mushrooms & Parmesan Rice image

Chicken broth and cream cheese make a sumptuous sauce for this Creamy Scallops, Mushrooms & Parmesan Rice dish.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 Tbsp. olive oil
2 lb. medium sea scallops
3/4 lb. mushrooms, sliced
3/4 cup sliced green onions, divided
1/8 tsp. ground red pepper (cayenne)
1 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
4 cups hot cooked rice
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 5 min. or until opaque, turning occasionally. Remove from skillet; cover to keep warm.
  • Add mushrooms, 1/2 cup onions and pepper to skillet. Cook on medium heat 6 min. or until mushrooms are tender and brown. Add flour to skillet; stir 30 sec. Add broth and cream cheese; cook 10 min. or until sauce thickens enough to coat spoon, stirring occasionally. Return scallops to skillet; cook 1 min. or until heated through.
  • Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE



Scallops And Mushrooms In A Creamy Sauce image

Make and share this Scallops And Mushrooms In A Creamy Sauce recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs scallops
4 tablespoons butter (divided)
2 teaspoons minced shallots
1/2 lb sliced mushroom
1 can diced tomato
1/4 cup dry white wine
1 cup cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown scallops in 3 Tbsp of the butter.
  • Cook 2 minutes.
  • Remove.
  • To skillet, add shallots, mushrooms, tomatoes.
  • Cook 2 minutes.
  • Add wine- cook till reduced by 1/2.
  • Add cream and salt and pepper.
  • Cook 3 minutes.
  • Return scallops and add the 1 Tbsp butter.
  • Heat through.

CREAMED SCALLOPS AND MUSHROOMS WITH RICE



Creamed Scallops and Mushrooms with Rice image

Categories     Milk/Cream     Mushroom     Rice     Shellfish     Valentine's Day     Quick & Easy     Dinner     Seafood     Scallop     Winter     Anniversary     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 pound sea scallops
3/4 pound mushrooms, sliced
3/4 cup chopped green onions
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
1 8-ounce bottle clam juice
1/2 cup whipping cream
Cooked white rice

Steps:

  • Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
  • Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
  • Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.

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