Prep 10 mins
Cook 10 mins
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.
- 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.
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.
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.
OMG! This is possibly the best scallop dish we have ever had! Hubby was completely blown away (which was good, as I had made this especially for him for Father's Day! lol) I made a couple of tiny changes, but still stuck to the recipe - I didn't have quite enough shallots, so I topped it up with very finely choppe dleek, and i doubled the amount of mushrooms (my eldest son loves mushrooms but isn't a huge fan of scallops), and i doubled the sauce (because of the mushrooms lol). We will make this again and again, it was quick, simple, and very impressive! [Made for Aus/NZ recipe swap]