Scallops In Sour Cream With Mushrooms
Recipe: #26069
May 13, 2017
Categories: Curries, Oysters, Australian, Easter, Romantic Dinner, Gluten-Free, No Eggs, more
"I very rarely post a recipe that I have not made. But I am posting this for "You want a recipe - Game". I have a very old family cookbook that I have dug out from the depths of the cupboard and am posting this for a request in the game. The recipe states: Do not overcook the scallops as they will toughen. These are delicious served on a bed of saffron rice accompanied with a fresh herb and cucumber salad."
Ingredients
Nutritional
- Serving Size: 1 (272.4 g)
- Calories 278
- Total Fat - 13.4 g
- Saturated Fat - 8 g
- Cholesterol - 72.4 mg
- Sodium - 746.2 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 1.3 g
- Sugars - 1.7 g
- Protein - 25.5 g
- Calcium - 97.5 mg
- Iron - 1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
NOTE: This recipe states cornflour if needed, I would have a little cornflour mixed with water if needed to thicken. Everyone will have a different preference on how thick they would like this, but you will not need much cornflour
Step 1
Melt the butter in a saucepan/pan and add the mushrooms and shallots, sauté for 2-3 minutes.
Step 2
Season and add the scallops, sour cream, curry powder and lemon juice.
Step 3
Cook a further 2 minutes and thicken with cornflour if needed (See note above).
Tips
No special items needed.