Ingredients for Baked Mushroom And Scallops
- 4 tablespoons (1/2 stick) butter
- Large Scallop
- Fresh Mushrooms
- 1/2 medium yellow onion, chopped
- Garlic Cloves
- Dry White Wine
- Half And Half
- Dijon Mustard
- Fresh Lemon Juice
- Salt & Freshly Ground Black Pepper
- Cooked Brown Rice
- Chives
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Mushroom And Scallops? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Mushroom And Scallops
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in an oven-safe skillet (or a skillet that can transfer to an oven-safe dish) over high heat. Add the scallops and sauté for 1 minute per side, until lightly browned but not fully cooked through. Remove scallops and set aside.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté for 3 minutes, until softened.
- Pour in the white wine and cook, stirring constantly, until the liquid is reduced by half (about 2 minutes).
- Stir in the half-and-half, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Add the cooked rice to the skillet and stir gently to combine.
- Arrange the seared scallops over the rice mixture in the skillet.
- Bake, covered, for 30 minutes, or until bubbly and heated through.
- Garnish with fresh chopped parsley or chives before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
48g
Carbs
8g