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


  • 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 ounce-weight: 170 calories, 4g fat (2g saturated fat), 57mg cholesterol, 407mg sodium, 6g carbohydrate (0g sugars, 1g fiber), 27g protein Diabetic Exchanges: 3 lean meat, 1 vegetable.


  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

Full-Bodied White Wine

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

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scubacas 64609
Reviewed Nov. 14, 2013

"This was super easy and overall wasn't 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."

Tomcatlover 77278
Reviewed Jun. 18, 2012

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

MY REVIEW 145929
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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