Savory Scallop and Mushroom Bake
Indulge in the luxurious flavors of the Savory Scallop and Mushroom Bake, a delightful dish that combines tender sea scallops with earthy mushrooms and fresh tomatoes, all enveloped in a creamy and tangy sauce. This recipe is inspired by culinary creations from the renowned Culinary Institute of America and is perfect for a cozy dinner after a long day. With a short preparation time and simple steps, this dish will impress your family and friends without requiring hours in the kitchen. The dish is topped with a rich, golden crust, making it not only delicious but visually appealing as well. Serve it alongside a fresh salad or crusty bread for a complete meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Mushrooms
3/4 lb (sliced)
Tomatoes
2 (seeded and diced)
Sea Scallops
3 lbs (cleaned)
Salt
1/2 teaspoon (to taste)
Black Pepper
1/4 teaspoon (freshly ground, to taste)
Egg Yolks
2
Water
1 tablespoon
Dry White Wine
2 tablespoons
Shallot
1 tablespoon (minced)
Sour Cream
3/4 cup
Dijon Mustard
2 tablespoons
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a medium sauté pan over medium-high heat, melt the butter. Once the butter has stopped foaming, add the sliced mushrooms. Sauté the mushrooms for about 5 minutes, or until they are tender and their juices have evaporated. Transfer the mushrooms to a large ovenproof dish and spread them in an even layer.
3
Dice the seeded tomatoes and layer them over the sautéed mushrooms. Arrange the scallops on top of the mushroom-tomato mixture, and season generously with salt and freshly ground black pepper.
4
In a stainless steel mixing bowl, combine the egg yolks, 1 tablespoon of water, dry white wine, and minced shallots. Set the bowl over a saucepan filled with about 1/2 inch of simmering water (double boiler method) and whisk the mixture continuously for about 8 minutes, or until it thickens and forms a foam.
5
Remove the bowl from heat and carefully fold in the sour cream and Dijon mustard until well combined.
6
Spoon the cream sauce over the scallops evenly, covering them generously.
7
Place the baking dish in the preheated oven and bake for 6-8 minutes, until the scallops are nearly cooked through. If the top does not appear browned, switch the oven to broil mode and broil the dish for an additional 1-2 minutes, just until the top is golden brown.
8
Remove from the oven and serve immediately for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Scallop and Mushroom Bake?
It is a luxurious dish combining tender sea scallops, earthy mushrooms, and fresh tomatoes in a creamy, tangy sauce inspired by the Culinary Institute of America.
What are the main ingredients for this recipe?
The main ingredients include sea scallops, mushrooms, tomatoes, butter, egg yolks, dry white wine, shallots, sour cream, and Dijon mustard.
How many scallops do I need?
This recipe requires 3 lbs of cleaned sea scallops.
What is the recommended oven temperature?
The oven should be preheated to 450°F (232°C).
How long should I sauté the mushrooms?
Sauté the mushrooms for about 5 minutes or until they are tender and their juices have evaporated.
How do I prepare the tomatoes for this bake?
The tomatoes should be seeded and diced before being layered over the mushrooms.
What is the double boiler method used for in this recipe?
It is used to whisk the egg yolks, water, wine, and shallots together until the mixture thickens and forms a foam.
How long does the sauce take to thicken?
The sauce should be whisked over simmering water for approximately 8 minutes.
When do I add the sour cream and Dijon mustard?
Fold these ingredients into the sauce after removing the egg yolk mixture from the heat.
How long does the dish bake in the oven?
Bake the dish for 6-8 minutes until the scallops are nearly cooked through.
How do I achieve a golden brown top?
If the top is not browned after baking, switch the oven to broil for 1-2 minutes until golden.
Can I use a different type of wine?
The recipe calls for dry white wine to provide the intended tangy flavor profile.
What type of mushrooms should be used?
The recipe calls for 3/4 lb of sliced mushrooms; button or cremini mushrooms work well.
Is there a specific way to layer the dish?
Yes, layer sautéed mushrooms first, followed by diced tomatoes, then the seasoned scallops, and finally the cream sauce.
How much butter is needed for sautéing?
You will need 2 tablespoons of melted butter.
What size should the shallots be?
The shallots should be finely minced, totaling 1 tablespoon.
How many egg yolks are required?
The recipe uses 2 egg yolks for the cream sauce.
What is the role of Dijon mustard in this recipe?
Dijon mustard adds a tangy depth to the cream sauce that coats the scallops.
Should the scallops be seasoned before baking?
Yes, season the scallops generously with salt and freshly ground black pepper once they are in the dish.
Can I serve this immediately?
Yes, it is recommended to serve immediately to enjoy the best texture and flavor.
What side dishes pair well with this bake?
A fresh salad or crusty bread are excellent accompaniments for this complete meal.
How much sour cream is used in the sauce?
The recipe requires 3/4 cup of sour cream.
What kind of dish should I use for baking?
Use a large ovenproof dish that can withstand high temperatures and broiling.
How much water is added to the sauce?
Add 1 tablespoon of water to the egg yolks and wine mixture.
Is this recipe suitable for guests?
Yes, it is described as a 'fancy meal' that is visually appealing and impressive for friends and family.
Do I need to clean the scallops?
Yes, ensure the 3 lbs of sea scallops are properly cleaned before use.
What is the total amount of salt used?
The recipe suggests 1/2 teaspoon of salt, or more to taste.
What is the total amount of black pepper used?
The recipe suggests 1/4 teaspoon of freshly ground black pepper, or more to taste.
Can I use a stainless steel bowl for the sauce?
Yes, a stainless steel mixing bowl is recommended for the double boiler step.
How do I know the mushrooms are ready?
They are ready when they are tender and their released juices have completely evaporated from the pan.