Scallops & Mushrooms In Wine Sauce

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Servings: 5 Difficulty: Intermediate
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Broiled scallops and mushrooms in a rich white wine and Gruyere sauce with a buttered crumb topping.
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Scallops & Mushrooms in Wine Sauce recipe image
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Scallops & Mushrooms In Wine Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 766.0

Description

This elegant dish combines sweet, tender scallops with earthy mushrooms in a luxurious white wine and cream sauce. The flavors are balanced and sophisticated, with the brightness of the wine cutting through the richness of the butter and cream. It is an ideal choice for date nights or special occasions, offering a restaurant-quality experience at home. The creamy texture and aromatic herbs make every bite indulgent and satisfying. While it requires a bit of attention to reduce the wine and saut the ingredients properly, the result is a deeply flavorful main course that feels both comforting and refined. Serve with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Place frozen scallops, chopped onion, and parsley in a 3-quart saucepan. Add enough dry white wine to barely cover the scallops.
  2. Heat to boiling, then reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Drain scallops, reserving the liquid.
  3. Heat the reserved liquid to boiling. Boil until reduced to 1 cup, about 30 minutes. Strain and reserve the reduced wine.
  4. Melt 2 tablespoons butter in an 8-inch skillet. Cook and stir mushrooms and chopped shallot in the butter until tender, about 6 minutes. Remove from heat and set aside.
  5. Melt 3 tablespoons butter in a 1 1/2-quart saucepan. Remove from heat. Stir in flour and the reserved reduced scallop-wine liquid; beat until smooth.
  6. Cook over low heat, stirring constantly, until the sauce is medium thick. Remove from heat.
  7. Stir in whipping cream, the cooked scallops, the mushroom mixture, and 1/4 cup of the grated Gruyere cheese.
  8. Spoon the mixture into 5 buttered individual baking shells or ramekins. Sprinkle the scallop mixture with the remaining cheese.
  9. Set oven control to broil. Broil shells 5 inches from heat until bubbly, 4 to 5 minutes.
  10. Melt 2 tablespoons butter; toss bread crumbs in the melted butter. Sprinkle shells with the buttered crumbs.
  11. Broil until crumbs are toasted and golden brown. Serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 766.0kcal
% Daily Value *
Total Fat 39.0g60%
Saturated Fat 17.3g87%
Cholesterol 62.3mg21%
Sodium 1038.0mg44%
Total Carbohydrate 64.4g22%
Dietary Fiber 6.0g24%
Sugars 7.7g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality dry white wine for the best flavor, as it reduces and concentrates. Avoid cooking wines with added salt.

Ensure scallops are fresh or properly thawed if using frozen. Do not overcook scallops as they can become tough and rubbery.

Gruyere cheese adds a nutty depth, but you can substitute with Parmesan or Swiss cheese if preferred.

Serve immediately after broiling for the best texture of the crispy breadcrumb topping.

Pairs well with steamed asparagus, green beans, or a light salad.

Keywords: scallops, mushrooms, wine sauce, seafood, dinner, cream, butter, gruyere, broiled, elegant, date night, white wine, shallot, comfort food, main course, rich, aromatic, pan-seared, simmered, herbs
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