Baked Mushroom And Scallops Recipe

Name: Baked Mushroom And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 lb large scallop; 8 ounces fresh mushrooms, coarsely chopped; 1/2 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup dry white wine; 1/2 cup half-and-half or 1/2 cup milk; 1 tablespoon Dijon mustard; 1 teaspoon fresh lemon juice; salt & freshly ground black pepper; 1 1/2 - 2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice; chopped chives (to garnish) or parsley (to garnish)

Servings: persons

4 tablespoons butter
1 lb large scallop
8 ounces fresh mushrooms, coarsely chopped
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 1/2 - 2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
chopped chives (to garnish) or parsley (to garnish)

1
Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
2
(Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
3
Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
4
Add the wine and reduce by half, stirring constantly for about 2 minutes.
5
Be SURE not to let the mixture burn.
6
Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
7
Add the cooked rice and stir to combine.
8
Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
9
Serve garnished with chopped herbs.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 1 lb large scallop, 8 ounces fresh mushrooms, coarsely chopped, 1/2 medium onion, finely chopped, and more.

Yes, Baked Mushroom And Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mushroom And Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions