Scallops 'n' Mushrooms


Scallops 'n' Mushrooms

Scallops n Mushrooms
10 Min

Scallops 'n' Mushrooms is an easy skillet meal that tastes company fancy, but is quick to prepare any time. Bay scallops and fresh veggies cook up fast in this colorful and flavorful meal that tastes like a trip to the seashore.

What You'll Need

  • 1/4 cup (1/2 stick) butter
  • 1/2 pound fresh mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 (10-1/2-ounce) can condensed chicken broth
  • 1 head broccoli, cut into small florets
  • 1/2 red bell pepper, diced
  • 1 1/2 pound bay scallops
  • 3 tablespoons cornstarch
  • 2 teaspoons soy sauce

What to Do

  1. In a large skillet, melt butter over high heat. Add mushrooms and garlic, and saute 2 to 3 minutes, or until tender.
  2. Reserve 1/4 cup chicken broth. Add broccoli, bell pepper, and remaining chicken broth to skillet; mix well. Reduce heat to medium and cook 4 to 5 minutes, or until broccoli is crisp-tender.
  3. Add scallops and cook 1 to 2 minutes, or until scallops are firm and white.
  4. In a small bowl, combine cornstarch, soy sauce, and reserved chicken broth until smooth; stir into skillet and cook 1 minute, or until thickened. Serve immediately.


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Want to try this,,,,,,,,,,, love scallops. I'd like to use the veggie medlys that are found in the freezer dept. I'm thinking that would work,, but I'd like your opinion. Carrots,cauliflower, etc.

I have to say, this recipe was made for a family who doesn't care for seafood...except for Mom! It passed the test! It was very easy to put together. I served it with brown rice and swiss chard. Turned out to be a wonderful meal! Thanks!

Christine, we didn't try either of those in this recipe but you sure can. Just be sure to reduce the cooking time for popcorn shrimp or, if you use rock lobster, cut it into 1/2-inch chunks. Enjoy...and please let us know how your family likes it!

Question... Not sure family will go for Bay Scallops. I WILL. Ok to try either Rock Lobster or a small popcorn shrimp in this dish. Want to try this week, just not sure about scallops. Thanks, please advise, Christine


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