Sea Scallops and Mushrooms Recipe

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"This is a foolproof yet elegant way to make sea scallops, which are somewhat tricky," Lynnae Neuberger of Marshfield, Wisconsin says of her no-fuss main dish. "And it couldn't be simpler because it uses the microwave."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

Ingredients

  • 1 pound fresh or frozen sea scallops, thawed and rinsed
  • 12 small fresh mushrooms, halved
  • 1 tablespoon white wine or chicken broth
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 2 teaspoons butter, melted

Nutritional Facts

4 ounces cooked scallops with 4 mushrooms equals 170 calories, 4 g fat (2 g saturated fat), 57 mg cholesterol, 407 mg sodium, 6 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Directions

  1. Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture.
  2. Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter. Yield: 3 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sea Scallops and Mushrooms in Light & Tasty February/March 2005, p6

Nutritional Facts

4 ounces cooked scallops with 4 mushrooms equals 170 calories, 4 g fat (2 g saturated fat), 57 mg cholesterol, 407 mg sodium, 6 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sea Scallops and Mushrooms

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Nov. 14, 2013

"This was super easy and overall wasn't bad...it was just not how I'd like my scallops; I increased all the ingredients because I had a feeling it may be a bit bland and even after increasing the ingredients it was just not super flavorful. I'm glad I tried it--it showed me that other recipes I've made really are that good and worth a little bit more time they might take to prepare."

MY REVIEW
Reviewed Jun. 18, 2012

"Turned out wonderful! Just like a restaurant-style dish. The microwave is great for cooking scallops."

MY REVIEW
Reviewed Jul. 13, 2009

"I'm getting ready to make this again for supper. It was soo easy and delicious. I served this over no-yolk egg noodles. This time I am also going to saute some zucchini w/ sesame seeds as a side dish."

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