Scallops with Mushrooms in White-Wine Sauce Recipe

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Scallops with Mushrooms in White-Wine Sauce
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  • 1/4 cup coarse fresh bread crumbs from a baguette
  • 1/4 cup finely grated parmigiano-reggiano (1/2 oz)
  • 1 1/4 cups dry white wine
  • 1 cup water
  • 1/2 small onion, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb sea scallops , tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
  • 1/2 lb small mushrooms , halved lengthwise, then thinly sliced lengthwise
  • 3/4 stick (6 tbsp) unsalted butter
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 8 cups kosher salt to stabilize scallop shells (if using)


  1. Preheat oven to 350°F.
  2. Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
  3. Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
  4. Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
  5. Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
  6. Preheat broiler.
  7. Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
  8. Sprinkle with parsley.
  9. * Available at Bridge Kitchenware (800-274-3435)
  10. Cooks' note: • Scallop mixture can be made (but not spooned into shells or ramekins) 1 day ahead and chilled, covered. Reheat in a saucepan over moderate heat before proceeding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.26 Kcal (654 kJ)
Calories from fat 49.89 Kcal
% Daily Value*
Total Fat 5.54g 9%
Cholesterol 61.22mg 20%
Sodium 25986.11mg 1083%
Potassium 321.19mg 7%
Total Carbs 6.31g 2%
Sugars 1.12g 4%
Dietary Fiber 0.44g 2%
Protein 14.49g 29%
Vitamin C 1.9mg 3%
Iron 1mg 6%
Calcium 24.1mg 2%
Amount Per 100 g
Calories 66.84 Kcal (280 kJ)
Calories from fat 21.34 Kcal
% Daily Value*
Total Fat 2.37g 9%
Cholesterol 26.19mg 20%
Sodium 11115.65mg 1083%
Potassium 137.39mg 7%
Total Carbs 2.7g 2%
Sugars 0.48g 4%
Dietary Fiber 0.19g 2%
Protein 6.2g 29%
Vitamin C 0.8mg 3%
Iron 0.4mg 6%
Calcium 10.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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