Delicious Baked Scallops with Mushrooms and Wine Recipe
Attention all seafood lovers! Today, I come bearing a recipe that is sure to make your taste buds dance with delight – Baked Scallops with Mushrooms and Wine. This dish is the perfect blend of succulent seafood, earthy mushrooms, and a light yet flavorful wine sauce. Trust me, once you try it, you’ll be hooked.
But why settle for just any scallop dish when you can have one that truly shines? The secret to this recipe is in the mushrooms – their depth of flavor elevates the dish to new heights. And when paired with a delicious dry white wine sauce, the scallops become tender, juicy bites of heaven.
Not only is this recipe delectable, but it’s also incredibly easy to whip up. Preparing your seafood at home doesn’t have to be intimidating or time-consuming – in fact, with just a few simple ingredients and thirty minutes of your time, you’ll be enjoying restaurant-quality baked scallops in the comfort of your own home.
So why wait? Whether you’re planning a romantic dinner for two or simply looking for a mouthwatering dish to impress guests with at your next dinner party, Baked Scallops with Mushrooms and Wine is the way to go. So go ahead and give it a try – I promise, you won’t regret it!
Why You’ll Love This Recipe
Are you tired of the same old seafood recipes? Look no further than this baked scallops with mushrooms and wine recipe. There are countless reasons why you’ll love this dish, but let me highlight just a few.
Firstly, the combination of delicate sea scallops with earthy mushrooms in a creamy white wine sauce is simply mouthwatering. The sauce is rich, indulgent, and pairs perfectly with the tender scallops. Plus, the dish is topped with breadcrumbs for added texture and crunch.
Secondly, this recipe is incredibly versatile. You can adjust it to your liking by swapping out different types of mushrooms or adding in other ingredients like baby bok choy. The possibilities are endless, allowing you to make this dish your own.
Lastly, this recipe is easy to make and perfect for entertaining. It only takes 10 minutes to prepare and the rest of the time it’s baking in the oven to golden brown perfection. This means that you can focus on preparing other aspects of your meal or entertaining your guests while this delicious dish cooks away.
In conclusion, there is no reason not to love this baked scallops with mushrooms and wine recipe. Full of flavor, adaptable to your tastes, and easy to make – what’s not to love? Give it a try and I promise you won’t be disappointed.
Ingredient List
Before embarking on this culinary journey, make sure you have all the necessary ingredients to create a dish that will delight everyone at the dinner table. Don’t worry, you won’t need any exotic components – all these items can be found at your local grocery store.
- 2 lbs of sea scallops
- 1/2 lb of baby bok choy
- 1/4 cup of dry white wine
- 2 cups of mushrooms (sliced or chopped)
- 3 garlic cloves (minced)
- 1 medium shallot (minced)
- 2 tablespoons of butter
- Salt and freshly ground black pepper
- A handful of fresh dill
- Juice of half a lemon
For the sauce:
* 1 bay leaf
* 1 and 1/2 cups of dry white wine
* Stems of mushrooms
* Crumbs from one small onion
* Parsley and red pepper flakes to taste
* 3/4 cup heavy cream
Love is the secret ingredient that will transform this simple list of ingredients into something extraordinary. So, gather everything together and let’s get cooking!
The Recipe How-To
Preheat the Oven and Soak the Scallops
To begin the recipe, preheat your oven to 400 degrees F (200 degrees C). While that’s underway, prepare your sea scallops. Why should you soak scallops? This is an important step because it helps get rid of any excess water they may have been stored in. Rinse scallops under cold water and pat dry with paper towel.
Cooking the Mushrooms
Heat olive oil in a large skillet over medium heat. add garlic, shallot, and mushroom to the pan, sprinkle with ground pepper, and cook until mushrooms are golden brown. This should take about five minutes. Why cook the mushroom first? We do this because they tend to release moisture as they cook and cooking them first allows us to spare them from steaming in their own liquid when we cook everything together.
Add the Scallops
Next, add scallops to the pan with the cooked mushroom and increase heat to high. After 2-3 minutes of stirring add ponzu sauce in order to create flavorsome brown bits on the bottom of the pan.
White Wine Cream Sauce
Whisk together white wine cream sauce ingredients in a large bowl until fully combined. (dry white wine, mushrooms, heavy cream) Place half of mushroom slices into a baking dish that’s coated with melted butter before putting in scallops then pour your white wine cream sauce into baking dish over everything.
Baked Scallops Mushroom Cream Sauce Recipe
Bake at 400 Degrees for About 10 Minutes until evenly cooked through. This will be enough time for scallops to cook through without getting rubbery.
Pan Seared Scallops Mushroom Cream Sauce Recipe
Alternatively, you can use a sauté pan for cooking your scallops mushrooms white wine cream sauce recipe since we sear our seafood on one side only.
Creamy Mushroom and Garlic Sauce Recipe
If you would like to enjoy a different flavor profile or vegetarian version, you can make creamy mushroom and garlic sauce using mushroom soup, baby bok choy and fresh dill. Simply, combine the creamy mushroom sauce together in large bowl (cream of mushroom soup) and place half of sliced mushrooms into a buttered 12×8 glass baking dish before adding bay scallops then pour over your creamy mushroom sauce mixture. Bake the dish for 20-25 minutes or until evenly cooked through.
Substitutions and Variations
Are you looking to put your own twist on this delicious baked scallops with mushrooms and wine recipe? Here are some substitutions and variations to consider:
– Seafood: While sea scallops are the star of these baked scallops, you can also use bay scallops or even pan-seared scallops. The key is to choose the freshest seafood available for the best results.
– Mushrooms: If you’re not a fan of mushrooms, you can skip them altogether or substitute with another type of mushroom such as shiitake, portobello, or cremini. You could also try adding other vegetables like baby bok choy or sautéed spinach for some extra nutrition and flavor.
– Wine: Instead of using a dry white wine in this recipe, you could try a different type of wine such as chardonnay or pinot grigio. Alternatively, you could substitute wine altogether with ponzu sauce or even lemon juice for a tangy alternative.
– Cream sauce: For those looking for a lighter option, you can skip the cream sauce altogether and simply sprinkle grated parmesan cheese over the top before baking. Alternatively, you could swap out the cream sauce for a mushroom soup base for added depth and richness.
– Garlic: Want to add more garlic flavor to this recipe? Add an extra garlic clove to the mix, or switch out minced garlic for garlic powder for an easier preparation.
Remember that substitutions and variations can be fun experimentation in cooking but also keep in mind maintaining flavor balance while experimenting with new ingredients.
Serving and Pairing
When it comes to serving and pairing baked scallops with mushrooms and wine, there are a few options to consider. This dish is perfect for either a light lunch or a dinner party entree. I suggest serving it alongside some baby bok choy sauteed with garlic and a sprinkle of ground pepper. The bright green flavors of the bok choy help to balance the richness of the scallops.
As for wine pairings, this recipe features several different types of wine such as dry white wine, white wine sauce, and white wine cream sauce. Therefore, it’s not surprising that a nice glass of crisp and fruity white wine would be perfect for pairing with this seafood dish. A Sauvignon Blanc or Chardonnay would both work quite well.
If you’re looking for something non-alcoholic to drink alongside your meal, try adding a bit of ponzu sauce to some sparkling water for an Asian-inspired twist. Additionally, freshly squeezed lemon juice can make for a refreshing addition that cuts through the richness of the mushroom cream sauce.
Overall, the key when serving and pairing this dish is keeping things light and fresh while also complementing the natural sweetness of the scallops with citrus and herbs. By doing so, you’ll be able to fully appreciate all the delicate flavors that this recipe has to offer.
Make-Ahead, Storing and Reheating
If you’re planning to make this baked scallops with mushrooms and wine recipe ahead of time, there are a few things to keep in mind.
Firstly, it’s best to prepare the scallops and mushroom cream sauce according to the recipe as close to serving time as possible. As sea scallops tend to dry out easily, it’s important to keep them moist before cooking.
However, if you’re pressed for time, you can prepare the dish ahead of time by assembling everything in a baking dish, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
When you’re ready to bake the scallops, allow the dish to sit at room temperature for about 30 minutes before baking as recommended in the recipe.
If you happen to have leftovers from this dish, they can be stored in an airtight container in the refrigerator for up to 2-3 days.
To reheat, place the leftovers in an oven-safe dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
Alternatively, you could reheat the scallops and mushroom cream sauce on the stove over low heat while stirring occasionally until heated through.
It’s important to note that reheating seafood dishes may cause them to become tougher and lose some of their flavor. So be sure not to overcook or reheat them more than once if possible.
Tips for Perfect Results
To ensure that your baked scallops with mushrooms and wine recipe come out perfect every time, here are some tips to keep in mind.
1. Soak the Scallops
Before cooking scallops, it’s best to soak them in salted water for at least 30 minutes. This will help get rid of any sand or grit on the surface, leading to a more flavorful dish.
2. Preheat Your Oven
Preheat your oven to 400 degrees F (204 degrees C) while you prepare the ingredients. Baking at the right temperature is crucial for getting perfectly cooked scallops and mushrooms.
3. Use Fresh Ingredients
Using fresh seafood, mushrooms, herbs, and wine will bring out the best flavor in your dish. Avoid canned or frozen ingredients and opt for fresh produce whenever possible.
4. Don’t Overcook the Scallops
Scallops cook quickly and become rubbery if overcooked. Bake them in a preheated oven for 10-12 minutes until they turn golden brown but remain tender and juicy inside.
5. Experiment with Different Mushrooms
You can swap button mushrooms with other varieties like shiitake, oyster, or portobello mushrooms used in creamy mushroom soup for added flavor and texture.
6. Add Fresh Herbs
When serving, sprinkle some fresh dill or parsley over the top for a pop of color and an extra layer of flavor.
7. Pair it with Baby Bok Choy
Baked scallops with mushrooms and wine pair well with steamed baby bok choy to add color to your dish while balancing its rich flavors.
With these tips in mind, you’ll be baking perfect scallops mushrooms white wine every time.
FAQ
Now, let’s move on to the Frequently Asked Questions section. Here, we’ll address any lingering questions you may have about cooking scallops with mushrooms and wine. So, sit tight and let’s get to it!
Is it better to sear or bake scallops?
When it comes to cooking scallops, my go-to method is to sear them. This technique involves cooking the scallops on a stovetop, preferably on a cast iron skillet. A searing process, usually assisted by butter or oil, aims to attain a crispy and golden brown exterior while maintaining the tender and savory texture of the scallops inside.
Why do you soak scallops in milk before cooking?
When it comes to preparing seafood, soaking certain types of fish in milk might seem like a peculiar step to take. However, this technique can actually serve a few purposes. One of the main benefits of soaking fish in milk is that it can help to tenderize the meat while also eliminating any strong fishy flavors or odors. Additionally, the milk can assist in removing any small particles of sand or debris that might be lingering on the fish. Just make sure to rinse the fish with cold water before soaking and then blot dry afterwards.
Should I wash scallops before baking?
Properly cleaning scallops is a crucial step in meal preparation after they have been shucked. The process only involves giving them a thorough wash with cool water and getting rid of the small side muscle. Once cleaned, they should be dried using a towel before cooking.
Bottom Line
In conclusion, this recipe for baked scallops with mushrooms and wine is an absolute must-try for seafood lovers who appreciate a rich and flavorful dish that is both easy to prepare and impressive to serve. With its creamy mushroom and white wine sauce, combined with juicy sea scallops, it is a true indulgent treat for the tastebuds.
What I also love about this recipe is how versatile it is – you can customize the ingredients to your liking or substitute any of them easily to suit your preferences. Whether you choose to use bay scallops or sea scallops, add some baby bok choy or use different herbs and seasonings, this dish remains delicious and satisfying.
Moreover, baking scallops helps retain their natural juices and flavors, while ensuring they are perfectly cooked through. The mushrooms add an earthy richness that enhances the taste of the scallops, while the white wine adds a touch of acidity that balances out the creaminess of the sauce.
Finally, I strongly recommend pairing this delightful seafood recipe with a crisp white wine that complements its complex flavors. A glass of dry Chardonnay or Sauvignon Blanc would make a perfect match for this dish’s combination of creamy texture and tangy notes.
In summary, whether you are an experienced home cook or just starting out in the kitchen, this recipe offers everything you could want in a seafood meal – it’s easy to make, uses simple ingredients, and tastes amazing. So why not give it a try today? Your taste buds will thank you!
Baked Scallops With Mushrooms and Wine Recipe
Ingredients
- 1 lb sea scallops
- 1/2 lb mushroom
- 1/3 cup dry white wine
- 2 tablespoons ponzu sauce
- 2 teaspoons lemon juice
- 1 large shallot, finely sliced
- 1 garlic clove, finely diced
- fresh dill
- Italian spices
- ground pepper
- 2 baby bok choy
Instructions
- Slice the largest scallops in half. Marinate all ingredients together except the bok choy for one hour.
- Preheat oven to 350 degrees F.
- Chop the bok choy up roughly and mix in with the rest of the ingredients. Put everything into a baking dish so that it covers the bottom, but roughly not more than a layer and a half.
- Bake 15-20 minutes, and serve, using a slotted spoon if there is too much moisture.