5 Reviews of Scallops with Mushrooms

From: Milla

On Jun 25, 2002

very lovely recipe, the soaking of the scallops in milk beforehand really adds to their flavor. i added some zucchini to the saute and piled high the garlic. also added some salt and lots of pepper at the end of cooking time. will definitely be cooking my scallops this way again.

From: Bergy

On Apr 8, 2002

I usually make this recipe with scallops but last night I made it with prawns (the large green prawns) and it was delicious. Next time I'll mix scallops & prawns. I usually up the garlic too and cut wau back on the butter

From: duonyte

On Feb 2, 2005

I cut this roughly in half for the two of us, but probably used close to the entire amount of mushrooms, and added half of a red sweet pepper, julienned, which provided color as well as flavor. I also deglazed with dry vermouth (instead of sherry) and a bit of chicken broth - the herbal notes in the vermouth are really compatible with the ingredients. Served over couscous. This was a quick,delightful meal, very doable on a worknight.

From: myrtle

On Oct 29, 2005

I had never cooked scallops before and was pleased with the results from this recipe. I used butter instead of olive oil. I will make this again.Thanks

From: candynkisses2000

On Nov 21, 2006

I had never cooked scallops and this turned into a catastrophe. It was partly my fault because I don't think my skillet was large enough because the breading on the scallops stayed mushy. The flavor had a nice taste, but it was unevenly flavored and overpowered by the mushiness of the wet doughy flour. I would probably try this again without the flour because the flavor was nice. Also-you may want have all ingredients set up and ready because once you begin making this you are pushed for the next step. It is a very fast recipe.