Baked Scallops in Mushroom Cream Sauce
Baked Scallops in Mushroom Cream Sauce is a recipe with fancy French origins, but our family-style version couldn’t be simpler.
By Yankee Magazine|Sep 12 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanIf we were going to be fancy about it, we could call this coquilles Saint Jacques (or a variation thereof), the classic French dish of poached scallops in wine with mushrooms and cream. Traditionally, the scallops are served in their shells. Here, we’ve gone family-style, baking them in an ovenproof skillet. For a more elegant presentation, you could transfer the baked scallops with the sauce and cheese to individual gratin dishes before broiling.
Yield:
4 servingsIngredients
4 large shallots
3 ounces sliced white (button) mushrooms
4 tablespoons salted butter, divided
2/3 cup white vermouth or dry white wine
1 pound medium sea scallops (20–30 per pound)
1 ½ tablespoons all-purpose flour
½ cup heavy cream
¼ cup chopped Italian parsley
1 ¼ teaspoons Dijon mustard
½ cup grated Gruyère cheese
Minced Italian parsley, for garnish
1 loaf crusty bread, for serving
Instructions
Preheat your broiler and set a rack so that the scallops will be about 3 to 4 inches from the heating element.
Put shallots in the bowl of a food processor and pulse 4 or 5 times until roughly chopped. Add mushrooms and pulse several more times until mixture is finely chopped.
Melt 2 tablespoons butter in an ovenproof 10-inch skillet over medium high heat. Add the mushrooms and shallots and sauté until mushrooms give off their water and begin to brown, about 5 minutes. Remove from pan and reserve.
Reduce heat to low, add vermouth to the pan, and bring to a gentle simmer. Add scallops and poach gently, basting often, until just barely cooked through, 3 to 5 minutes, depending on size. Remove and reserve scallops and poaching liquid.
Melt remaining 2 tablespoons butter in the pan and add the flour, whisking to combine. Gradually add the reserved poaching liquid and cream, and whisk until sauce is smooth. Stir in parsley and mustard.
Add scallops and mushroom-shallot mixture to cream sauce. (Here you can transfer the mixture to individual gratin dishes, if you prefer). Sprinkle with cheese and broil till bubbling and golden brown, about 2 minutes. Sprinkle with additional parsley and serve immediately, with crusty bread to mop up the sauce.
Just made and ate the Baked Scallops in Mushroom Cream Sauce from Jan./Feb. 2017 edition of Yankee Mag. My wife and I really enjoy scallops and the recipe looked and sounded delicious. Very disappointed in results. Thank goodness I only used 3 large shallots, not the 4 in the recipe. The taste of shallot overpowered everything else. Have you had any other comments about the recipe. I’m wandering if I needed to either use even less shallot of soak the shallots in milk before I sautee them with the mushrooms. Please respond. Thank you
4″large” shallots??? Have a few scallops with your onion soup!
Could you please include the Nutritiobal information for these recipes like Bake Scallops in Mushroom Cream Sauce. I would like to have at least the Calorie, Protein, Fiber Fat and Carbs for each recipe. Thank you.
Just leave the shallots out altogether, one small white onion is fine and doesn’t overtake the flavor of the recipe.
Eugene…please..if you need all that info, and are so concerned with it…then don’t bother with the recipe. “If it looks good…eat it”
This recipe doesn’t even remotely sound good I prefer my scallops with a good sear. Very simple. About 2 tablespoons of butter a bit of olive oil heat butter and oil in skillet till foaming then sear scallops on both sides a bit of salt and pepper to finish and ola
Agree! Scallops have a delicate flavor…no need to over power with other ingredients!
This dish is delicious! The only change I made to it was to add onion instead of shallots. I’m definitely serving this next time we have seafood lover friends for dinner.
I am Lactose intolerant, and can’t use heavy cream. Is there any substitute for the cream?
You may try to use vegan cream-cheese or vegan sour-cream instead of heavy cream.
This sounds great but like all recipes, taste as you prepare. 4 shallots sounds overpowering…poaching for a short time sounds reasonable because everything is broiled hence a nice brown color on top…am going to make this????
As a transplanted southerner I’m surprised to often see such snarky comments on the Yankee recipes. If you don’t like the ingredients, please just don’t make the recipe!
I was wondering if you could use a little Sherri along with white wine in this recipe