Scallops with Mushroom Cream Sauce
Scallops with mushroom cream sauce is a recipe featuring fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g scallop meat
- 125 g mushrooms
- 2 tsp lemon juice
- 2 Spring Onions
- 1 chili pepper
- Salt
- Pepper
- 1 tbsp butter
- 150 g whipping cream
Instructions
-
1.
Place the scallop meat in a sieve, rinse under cold water and drain. Clean the mushrooms, slice thinly and drizzle with lemon juice. Wash the spring onions; cut the white part into fine rings and the green part into thin strips. Halve the chili pepper lengthwise, deseed, wash and finely chop.
-
2.
Cut the scallop meat "nuts" (white muscle pieces) crosswise, leave the orange "corail" whole. Pat dry with kitchen paper, salt and pepper. In a pan melt butter and sear the scallop nuts over medium heat for about 1 minute on each side, then remove.
-
3.
Sauté the mushrooms in the pan until their released liquid evaporates. Add spring onion rings and chili, simmer for about 5 minutes. Pour in cream and reduce by roughly one third.
-
4.
Return the scallop meat (nuts and corail) to the sauce, heat through, season with salt and pepper. Plate on small dishes and garnish with green spring onion. Serve best with freshly toasted white bread.
