Scallops in creamy sauce with mushrooms and rice
4 servings
30 minutes
Scallops in creamy sauce with mushrooms and rice is a refined dish of Mediterranean cuisine that combines the tenderness of seafood, the creamy texture of the sauce, and the earthy aroma of mushrooms. Scallops seared to a golden crust retain their juiciness and softness, while the creamy sauce with shellfish juice fills them with a rich taste of the sea. A spicy note of cayenne pepper adds a slight heat, and green onions finish the composition with freshness. Serving with airy rice makes the dish balanced and satisfying. In the Mediterranean, such recipes are often found in coastal towns where fresh seafood is the foundation of gastronomy. This dish is perfect for a festive dinner or simply to enjoy the richness of Mediterranean flavors in a cozy atmosphere.
1
Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and place them in the skillet. Cook for about 5 minutes. Transfer to a bowl.
- Butter: 3 tablespoons
- Sea scallops: 450 g
2
Reduce the heat to medium. Add chopped mushrooms, 0.5 cup of chopped green onions, and cayenne pepper. Sauté for about 6 minutes until browned. Sprinkle with flour and cook for another 30 seconds. Then stir in shellfish juice and cream. Cook until the sauce thickens, stirring, for 10 minutes. Add scallops and heat for 1 minute. Season with salt and pepper.
- Fresh mushrooms: 340 g
- Green onions: 50 g
- Cayenne pepper: pinch
- Wheat flour: 1 tablespoon
- Shell juice: 230 g
- Whipped cream: 100 ml
3
Cook the rice and distribute it on plates or bowls. Top with scallops and sprinkle with the remaining green onions.
- Rice: to taste
- Green onions: 50 g