This is the fantastic scallop dish I referred to in yesterday’s post. It’s an outstanding dish. It’s got all the right ingredients in it and I must say, it’s very filling. I guess “rich” would be a good word to use here. Biting into the first scallop – wow. It’s tasted so very good. The whole idea of this dish is out of this world.
If you’re a fan of seafood like I am, you’re going to love this one. Scallops are right up there on my favorites list, with lobster and salmon. You can’t go wrong with any of these ingredients. Scallops may actually be my favorite, but I oftentimes see them going for upwards of $18.99 per pound, which sort of puts a damper on things. A few days back, I caught these for only $10.99 per pound, so I grabbed some sea scallops and some bay scallops. The sea scallops are so much better, but you can use bay scallops for this dish if you’d like.
This dish essentially works like this; the onion and mushrooms are chopped up semi-fine and then cooked in a skillet. Then, the scallops are poached in some wine. A nice cream sauce is made and then everything is combined to be broiled in the oven. The result is exactly what you’d expect. A creamy, cheesy scallop dish that would be perfect for any special occasion. I wouldn’t prepare this dish for a BBQ or a kid’s birthday party, but if you are trying to impress someone on a special date, this is the way to go.
1/2 Large Sweet Onion, Sliced
6 Ounces White Button Mushroom, Sliced
4 Tablespoons Butter, Divided
2/3 Cup Vermouth
1 Pound Sea Scallops
1 1/4 Tablespoons All-Purpose Flour
1/2 Cup Heavy Cream
1/4 Cup Parsley + Some For Garnish
2 Teaspoons Dijon Mustard
1/4 Cup Swiss Cheese, Grated
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Loaf Crusty Bread for Serving
I’d like to thank New England Today for this recipe. I have no idea how I found it, but I did and it was delicious.
Arrange one oven rack so it’s in the second to top position in the oven. Then, turn the broiler to low.
Chop the Onion & Mushroom + Cook
Place both the onion and mushroom in a food processor and pulse a few times until everything is coarsely chopped up. Then, warm a large oven-proof skillet over medium-high heat. Add two tablespoons of the butter to the skillet, along with the onion and mushroom mixture. Stir and cook for about 10 minutes. The mushrooms should begin giving off their water during this time. When finished, transfer the contents of the skillet to a medium size bowl and set aside.
Using the same skillet, reduce the heat to medium-low. Then, add the vermouth to the pan and bring that to a simmer. After that, add the scallops to the vermouth and poach for about five minutes. Flip each scallop over about half way through. They should be just cooked through. When finished, remove the scallops from the liquid and set aside and then remove the liquid and set aside in a separate container.
Add the remaining two tablespoons of butter to the now empty skillet. Mix in the flour and then the reserved poaching liquid and cream. Finally, mix in the mustard, parsley, salt and pepper.
Combine Ingredients & Broil
Add the scallops to the cream and then add in the mushroom mixture. Sprinkle everything with Swiss cheese and place the skillet in the oven for a few minutes, until the cheese is slightly browned and bubbling. Keep and eye on things here. When finished, remove the skillet from the oven and sprinkle the remaining parsley over everything.
Plate & Serve
Divide the contents of the skillet between bowls and then add some toasted slices of bread to each bowl as well. The bread goes so well with this cream sauce. You can mop up every last bit with it. Serve and enjoy!
The Final Scallop in Cream Sauce Dinner
Can you imagine how great this tastes? It’s a very rich and heavy dish, because of the cream, but it’s so good. Give it a try and let me know your thoughts in the comment area below. Thanks for reading!