Lemon-Caper Sautéed Scallops with Mushrooms and Rice
Delight your taste buds with this vibrant and flavorful dish featuring tender bay scallops gently sautéed with earthy mushrooms and vibrant scallions. Enhanced with the brightness of fresh lemon zest, a splash of dry sherry, and a hint of briny capers, this recipe is a nostalgic gem from a vintage cookbook. Perfect for a quick weeknight dinner, this meal comes together in under 30 minutes and is served over nutritious brown rice, making it both satisfying and healthy. Enjoy a burst of flavors that will transport you back in time while keeping your modern dietary needs in mind.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
light butter
4 teaspoons (softened)
sliced mushrooms
2 cups (fresh)
scallions
8 medium (cut into 1 inch pieces)
garlic cloves
4 (minced)
bay scallops
1 lb (cleaned)
dry sherry
4 tablespoons (n/a)
grated Parmesan cheese
4 tablespoons (divided)
lemon juice
2 teaspoons (fresh)
lemon zest
1 (zested)
capers
2 teaspoons (drained)
salt
1/4 teaspoon (n/a)
pepper
1/8 teaspoon (n/a)
red pepper flakes
1/4 teaspoon (optional)
provolone cheese
2 ounces (shredded)
cooked brown rice
as needed (for serving)
Instructions
1
Heat the light butter in a large skillet over medium heat until it begins to bubble.
2
Add the sliced mushrooms, scallions, and minced garlic to the skillet. Sauté for about 4 minutes, stirring frequently, until the mushrooms are tender and fragrant.
3
Add the bay scallops to the skillet and cook for an additional 3 minutes, stirring gently to avoid overcooking.
4
Pour in the dry sherry and then stir in the grated Parmesan cheese, lemon juice, lemon zest, capers, salt, pepper, and red pepper flakes (if using). Bring the mixture to a gentle boil to allow the flavors to meld.
5
Sprinkle the shredded provolone cheese evenly over the scallop mixture. Cover the skillet and let it cook for about 2 minutes or until the cheese is melted. Be careful not to overcook as the scallops may become tough.
6
Serve the scallop sauté over a bed of cooked brown rice, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in Lemon-Caper Sautéed Scallops?
The main protein in this recipe is bay scallops, which are smaller and sweeter than sea scallops.
How long does it take to prepare this scallop dish?
The entire meal comes together in under 30 minutes, making it an ideal choice for a quick weeknight dinner.
What type of rice should I serve with the scallops?
The recipe recommends serving the sautéed scallops over nutritious cooked brown rice.
Can I use sea scallops instead of bay scallops?
Yes, you can substitute sea scallops, but you may need to increase the cooking time slightly as they are larger than bay scallops.
What vegetables are included in the recipe?
The dish features fresh sliced mushrooms and 8 medium scallions cut into 1-inch pieces.
Is there alcohol in the Lemon-Caper Scallops recipe?
Yes, the recipe uses 4 tablespoons of dry sherry to enhance the flavor of the sauce.
What kind of cheese is used in this dish?
This recipe uses two types of cheese: 4 tablespoons of grated Parmesan and 2 ounces of shredded provolone.
How do you prepare the lemon for this recipe?
You will need both 2 teaspoons of fresh lemon juice and the zest from one entire lemon.
How much garlic is required?
The recipe calls for 4 minced garlic cloves to provide a robust aromatic base.
Are the scallops cooked first or last?
The mushrooms and scallions are sautéed first for 4 minutes, then the scallops are added and cooked for an additional 3 minutes.
What provides the salty, briny flavor in the dish?
The briny flavor comes from 2 teaspoons of drained capers.
Is this recipe spicy?
It includes an optional 1/4 teaspoon of red pepper flakes, which adds a mild hint of heat if desired.
How do you melt the provolone cheese?
Once the provolone is sprinkled over the mixture, you cover the skillet and cook for about 2 minutes until it is fully melted.
Can I substitute the light butter?
Yes, you can use regular unsalted butter or a heart-healthy olive oil if you prefer.
How many mushrooms are needed?
The recipe requires 2 cups of fresh sliced mushrooms.
What should I do if the scallops become tough?
To prevent toughness, ensure you do not overcook them; bay scallops only need a few minutes of heat.
Is this a vintage recipe?
Yes, the description identifies this recipe as a nostalgic gem sourced from a vintage cookbook.
How should the scallions be prepared?
The scallions should be cut into approximately 1-inch pieces before being added to the skillet.
What is the serving suggestion for this meal?
The scallop sauté is best served over a bed of warm, cooked brown rice.
Does the recipe use fresh or bottled lemon juice?
The recipe specifically recommends using fresh lemon juice for the best flavor profile.
What is the first step in the instructions?
The first step is to heat 4 teaspoons of light butter in a large skillet over medium heat until it bubbles.
How many ingredients are in this recipe?
There are a total of 15 ingredients, including seasonings and serving components.
Can I use white wine instead of dry sherry?
Yes, a dry white wine like Sauvignon Blanc is a suitable substitute for dry sherry in this preparation.
How much salt and pepper is used?
The recipe uses 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
What is the texture of the finished dish?
The dish features tender scallops and mushrooms in a light, zesty sauce topped with gooey melted provolone.
Is this recipe considered healthy?
Yes, it uses light butter, lean seafood, fresh vegetables, and brown rice, making it a balanced and nutritious meal.
Do I need to clean the bay scallops?
Yes, the ingredient list specifies using 1 lb of cleaned bay scallops.
At what temperature should the mushrooms be sautéed?
The mushrooms and aromatics should be sautéed over medium heat.
When do I add the Parmesan cheese?
The Parmesan cheese is stirred in along with the sherry, lemon components, and seasonings before adding the provolone.
What is the final step before serving?
The final step is to melt the shredded provolone cheese over the mixture in a covered skillet for 2 minutes.