Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sauteed mushrooms and scallops. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Bay scallops and canned mushrooms are a perfect match in this quick and easy one-pan dish boosted with some cumin, onion, and garlic. Sauteed Mushrooms and Scallops. this link is to an external site that may or may not meet accessibility guidelines. While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce.
Sauteed Mushrooms and Scallops is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sauteed Mushrooms and Scallops is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have sauteed mushrooms and scallops using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Sauteed Mushrooms and Scallops:
- Prepare 2 tablespoons butter
- Take 4 ounces sliced mushrooms
- Take 1/4 teaspoon ground cumin
- Take 1/8 teaspoon ground black pepper
- Make ready 1 small onion, finely chopped
- Get 2 cloves garlic, minced
- Prepare 9 ounces bay scallops
Learn how to make Sautéed Scallops and Mushrooms with Pine Nuts. Sauteed Scallops with Mango SlawTwo Cups of Health. Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor.
Steps to make Sauteed Mushrooms and Scallops:
- Melt butter in a medium pan over medium heat. Add mushrooms. Saute until mushrooms are lightly browned, about 5 minutes. then add cumin and pepper.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat and serve with brown rice.
The mushroom mixture is equally delicious served with steak or chicken. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Place scallops in and do not move them. Author: Robyn of Add a Pinch.
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