← All recipes

🍽️ Pan-seared Scallops in Creamy Mushroom Sauce

200 kcal · 30 min · 4 servings

Pan-seared Scallops in Creamy Mushroom Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the scallop meat under cold water and let it drain well.
  2. 2. Clean the mushrooms and slice them thinly.
  3. 3. Drizzle the mushroom slices with lemon juice.
  4. 4. Wash the spring onions thoroughly.
  5. 5. Cut the white part of the spring onions into fine rings.
  6. 6. Cut the green part of the spring onions lengthwise into thin strips.
  7. 7. Halve the chili pepper lengthwise and remove the seeds.
  8. 8. Wash the chili pepper and chop it finely.
  9. 9. Cut the white muscle pieces of the scallops in half crosswise.
  10. 10. Leave the orange roe sac (corail) of the scalps whole.
  11. 11. Pat the scallop meat dry with kitchen paper.
  12. 12. Season the scallop meat with salt and pepper.
  13. 13. Heat a pan and melt the butter in it.
  14. 14. Fry the scallop muscles for about 1 minute on each side over medium heat.
  15. 15. Remove the fried scallops from the pan and set them aside.
  16. 16. Fry the mushrooms in the same pan until the released juice has evaporated.
  17. 17. Stir the spring onion rings and the chopped chili into the mushrooms.
  18. 18. Simmer the mixture for about 5 minutes.
  19. 19. Pour the cream into the pan.
  20. 20. Let the sauce reduce by about one third.
  21. 21. Return the scallops (muscles and corail) to the hot sauce.
  22. 22. Let the scallop meat warm through in the sauce.
  23. 23. Finally, adjust the sauce to taste with salt and pepper.
  24. 24. Plate the scallops on small plates.
  25. 25. Garnish the dish with the green spring onion strips.
  26. 26. Serve the dish best with freshly toasted white bread.

Nutrition per serving