Scallops & Mushrooms in Sour Cream

Scallops & Mushrooms  in Sour Cream created by Peter J

Served on a bed of rice and or accompanied with a salad, this is a great quick and easy recipe for any scallop lover. Do not overcook the scallops as they will become too tough. If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Melt the butter in a saucepan and add the mushrooms and shallots, saute for 2-3 minutes.
  • Season and add the scallops, sour cream, curry powder and lemon juice.
  • Cook for a further 2 minutes and thicken with cornflour is desired.
  • Note~ If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Tisme
Contributor
@Tisme
Contributor
"Served on a bed of rice and or accompanied with a salad, this is a great quick and easy recipe for any scallop lover. Do not overcook the scallops as they will become too tough. If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. dklemm72
    Excellent flavor. Loved the sauce. I modified slightly by searing the scallops in a separate pan to get the nice crisped ends, then added to the sauce at the end instead of cooking in the sauce. Served with quinoa. The sauce was so good I plan on trying with boneless, skinless chicken thighs as well. Maybe replacing the lemon juice with white wine.
  2. Peter J
    Great! The mushroom / sour cream combination was wonderful with the scallops. I used the thickened version using around two teaspoons of cornflour. I kept the seasoning to a fairly moderate amount of freshly cracked black pepper which worked really well.
  3. Peter J
    Scallops & Mushrooms  in Sour Cream Created by Peter J
  4. ImPat
    I scaled this back for one serve and it made a delicious lunch for me with a little added fish and some cooked prawns served with some rice. Will be endeavouring to make again to get a photo of same, though instead of chopping the mushrooms I was thinking of using field or large portabellos and cook them in the oven till they collapse and cook the scallops as per rest of instructions and then serve them in the mushroom caps. Thanks Tisme, made for Make My Recipe.
  5. ImPat
    I scaled this back for one serve and it made a delicious lunch for me with a little added fish and some cooked prawns served with some rice. Will be endeavouring to make again to get a photo of same, though instead of chopping the mushrooms I was thinking of using field or large portabellos and cook them in the oven till they collapse and cook the scallops as per rest of instructions and then serve them in the mushroom caps. Thanks Tisme, made for Make My Recipe.
Advertisement

Find More Recipes