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Scallop with potatoes and mushrooms in cream sauce

Scallops with Potatoes and Mushrooms in Cream Sauce

The most tender scallops in a creamy sauce! The fragrant taste of the sea pairs beautifully with a sauce made from cream. Button mushrooms round out the delicate seafood, and baby potatoes make the dish more filling and substantial.

Nika

Recipe author

Scallop with potatoes and mushrooms in cream sauce

Composition / ingredients

Servings:

Scallops

250

Lemon juice

Garlic

Button mushrooms

200

Butter

Flour

Cream (light)

1.5

Baby potatoes (baby)

450

Ground black pepper

Salt

Parsley

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 43 % 10 g

Carbohydrates 35 % 8 g

166 kcal

GI: 88 / 0 / 13

Cooking method

Step 1:

Gather your ingredients. Before you work with the scallops, thaw them. Never subject seafood to a sudden temperature change — improper thawing draws out moisture, which makes the protein seize up and the meat turn tough. So let the scallops thaw slowly in the fridge for a few hours.
Step 2:

Wash the potatoes well and boil them for 15 minutes once the water comes to a boil. Drain and let them cool a bit. If you couldn't find baby potatoes, use regular ones — just peel them, cut them into smaller pieces, and boil them the same way.
Step 3:

Rinse the thawed scallops and pat them dry on a paper towel. Don't pour out the liquid that came off as they thawed — you'll need it. Once the scallops are dry, put them in a bowl, sprinkle with lemon juice, and season with pepper and salt to taste. Toss gently so you don't damage the tender meat, and let them marinate for 20 minutes.
Step 4:

Heat the vegetable oil in a skillet. Fry the baby potatoes over medium heat until they're nicely browned. Lightly salt the fried potatoes, toss, and transfer them to a clean bowl.
Step 5:

Crush the peeled garlic with the flat of a knife and fry it in the hot oil in the skillet for about 4 minutes, until the oil takes on a garlicky aroma, then remove the garlic.
Step 6:

Add the prepared scallops to the fragrant oil and sear them over high heat on both sides. Scallop meat is delicate and cooks fast — about half a minute per side. Set the seared scallops on a clean plate and let them cool.
Step 7:

Rinse the mushrooms under running water to remove any grit, and trim off the veil under the cap if you want a tidier look. Slice the mushrooms. Melt the butter in the skillet where you cooked the scallops, then add the sliced mushrooms and season with salt and pepper. Cook gently until all the liquid from the mushrooms has cooked off.
Step 8:

Add the flour to the mushrooms and keep cooking for 7 minutes, stirring so the flour coats them evenly. The better it's distributed, the smoother your sauce will be.
Step 9:

Pour the reserved scallop liquid and the cream into the skillet, stir well, and bring the sauce to a boil.
Step 10:

Return the seared scallops to the skillet and cook over low heat until the sauce thickens slightly, just 1–2 minutes. Go by the consistency of the sauce, keeping in mind it'll thicken more as it cools.
Step 11:

Plate the fried baby potatoes and the scallops with mushrooms and cream sauce, sprinkle with chopped herbs, and serve.

You can use milk in place of the cream.
Use an oil with a high smoke point for frying. Every oil is fine up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils mostly have low smoke points, since they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat much better. If you're cooking in the oven, a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are the most common choices.