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🍽️ Pan-seared scallops with mushrooms in cheese cream sauce

367 kcal · 30 min · 4 servings

Ingredients

• 400 g Scallops (frozen, ready for kitchen, without coral)
• 2 tbsp Ghee
• 500 g Button mushrooms
• 1 small Onion (chopped)
• 3 sprigs Parsley
• Salt
• Pepper
• 50 g Cream cheese (double cream stage)
• 200 g Whipping cream

Instructions

1. 1. Rinse the thawed scallops under running water.
2. 2. Pat the scallops dry thoroughly with a kitchen towel.
3. 3. Heat two tablespoons of ghee in a pan.
4. 4. Fry the scallops over low heat for about four to five minutes until golden brown.
5. 5. Turn the scallops only once during cooking.
6. 6. Wipe the mushrooms clean with a kitchen towel.
7. 7. Clean the mushrooms and slice them.
8. 8. Remove the fried scallops from the pan.
9. 9. Place the scallops on a plate.
10. 10. Keep the scallops warm in the oven at 80 degrees Celsius.
11. 11. If necessary, add one tablespoon of ghee to the remaining frying fat in the pan.
12. 12. Sauté the onions together with the mushrooms in the pan.
13. 13. Cook the vegetables while stirring for three to five minutes.
14. 14. Stir the cream cheese and cream into the vegetables.
15. 15. Season the sauce with salt and pepper.
16. 16. Let the sauce simmer for one minute.
17. 17. Turn down the heat.
18. 18. Return the warm scallops to the pan.
19. 19. Let the scallops steep in the sauce for one to two minutes at the lowest temperature.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Finely chop the parsley.
23. 23. Fold the parsley into the sauce.
24. 24. Fill everything into four pre-warmed bowls.
25. 25. Sprinkle the dish with some pepper.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 367
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 9 g