Sauteed Mushrooms and Scallops. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in. Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper.
Reduce heat to low, add vermouth to the pan, and bring to a gentle simmer.
When the butter has melted, add the mushroom mix and stir to coat.
Scallops Heat the oil in a separate clean frying pan.
You can have Sauteed Mushrooms and Scallops using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Sauteed Mushrooms and Scallops
- It's 2 tablespoons of butter.
- Prepare 4 ounces of sliced mushrooms.
- Prepare 1/4 teaspoon of ground cumin.
- It's 1/8 teaspoon of ground black pepper.
- You need 1 of small onion, finely chopped.
- You need 2 cloves of garlic, minced.
- It's 9 ounces of bay scallops.
When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. In a large saute pan over medium-high heat, add the olive oil.
Sauteed Mushrooms and Scallops instructions
- 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..
Add the onions, leeks, and salt and pepper, to taste. When it has melted and started to foam, place the scallops in the pan in a single layer, and. Scallops go very well with grilled or roasted vegetables, such as red peppers, zucchini, mushrooms, eggplant or tomatoes, or seared and served on a bed of sauteed greens, such as spinach or chard. Bacon-wrapped scallops are a tasty, popular appetizer. Scallops also pair beautifully with citrus, like a lemon-butter sauce or citrus vinaigrette.