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    You are in: Home / Australian / Scallops & Mushrooms in Sour Cream Recipe
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    Scallops & Mushrooms in Sour Cream

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    3 Total Reviews

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    • on May 04, 2010

      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.

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    • on January 25, 2010

      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.

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    • on September 06, 2009

      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]

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    Nutritional Facts for Scallops & Mushrooms in Sour Cream

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.8
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 9.6 g
    Cholesterol 86.3 mg
    Sodium 822.1 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 0.4 g
    Sugars 2.7 g
    Protein 25.2 g

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