Easiest Way to Prepare Tasty Sauteed Mushrooms and Scallops

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.

Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring. You can cook Sauteed Mushrooms and Scallops using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Sauteed Mushrooms and Scallops

1. You need 2 tablespoons of butter.
2. You need 4 ounces of sliced mushrooms.
3. Prepare 1/4 teaspoon of ground cumin.
4. You need 1/8 teaspoon of ground black pepper.
5. You need 1 of small onion, finely chopped.
6. You need 2 cloves of garlic, minced.
7. You need 9 ounces of bay scallops.

When the butter has melted, add the mushroom mix and stir to coat. Season sea scallops with salt and pepper; add to pan. Reduce heat to low, add vermouth to the pan, and bring to a gentle simmer. Sauteed Mushrooms and Scallops Paul Rybak Western NC Mountains *From Allrecipes The original called for canned mushrooms, drained.

Sauteed Mushrooms and Scallops step by step

1. 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..
2. 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..

Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley. Sprinkle scallops with salt and pepper.