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Scallops Champignon

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  Unsalted butter 7 Tablespoon
  Finely chopped green onion with tops 1⁄2 Cup (8 tbs)
  Bay scallops 1 Pound
  Sliced mushrooms 2 Cup (32 tbs)
  Seafood stock 1 Cup (16 tbs) (Basic)

In 12-inch skillet over high heat, melt 4 tablespoons of the butter.
When it comes to a hard sizzle, add scallops and 1 1/2 teaspoons of the Seafood Magic.
Stir to combine.
Cook, stirring frequently, about 3 minutes or until scallops turn from translucent to opaque.
Remove with slotted spoon and reserve.
Add green onions, mushrooms and the remaining Seafood Magic to skillet.
Cook, stirring frequently, about 2 minutes.
Add stock and stir and scrape pan bottom well to get up any browned bits.
Cook, stirring frequently, about 2 minutes or until sauce comes to a boil.
Add remaining butter, whisking it in as it melts, until all butter has melted and is incorporated and sauce is creamy, about 1 1/2 minutes.
Return scallops to skillet, stir to coat with sauce and remove from heat

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Scallops Champignon Recipe