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Scallops With Mushroom Sauce


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  • 8 scallops
  • 8 ounces mushrooms
  • 1 egg yolk
  • Breadcrumbs as needed
  • Butter as needed
  • White wine as needed
  • Cornflour as needed
  • Garlic to taste
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Thyme to taste


Servings 4


Step 1

Roll the scallops in breadcrumbs and then lightly fry in vegetable oil for 4 minutes. Clean the mushrooms, chop them into small pieces and fry in butter for 4 minutes. Drain off the juices and put the mushrooms aside.

Now, make a paste with cornflour and the juices, flavour it with pepper and salt and as it thickens, add a little wine to flavour, keeping it at a smooth consistency. Add the lightly beaten egg yolk and cook for 4 minutes. Return the mushrooms to the sauce and heat for a further 4 minutes.

Place the cooked scallops on the scallop shells and surround them with sauce. Add ground black pepper and sprinkle on a little chopped thyme, then grill for about 4 minutes and serve bubbling hot.

This recipe yields 4 servings.

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