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Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc Recipe

Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on October 13, 2011

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    Great recipe - very tasty but - it made enough sauce for 2# of scallops at least. So, I used the extra sauce another day, which isn't a bad thing.

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  • on August 31, 2010

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    Took much longer to make then said had so much sauce. I cooked noodles and poured it over then and ate it in a bowel also added honey because of the tart and high acid taste.

    Think maybe the amounts for ingredients are off

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  • on September 27, 2009

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    This recipe was good. I more than halved the beurre blanc sauce and still had too much. You might use a tablespoon per serving. I find it very wasteful. The scallops came out great and the sauce paired nicely. Instead of the mushroom and herb salad I did Emeril's mushroom risotto which was great with it. Will try making much less sauce next time and saving the wine for me to drink.

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  • on November 30, 2008

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    This recipe is for four people yet just for the beurre blanc is calls for 32 oz of butter and four cups of wine. That's eight sticks of butter and over a bottle of wine! The other ingredients seem ousized as well. Something is wrong.

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  • on February 14, 2007

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    I tried to make this meal for my girlfriend and I, and ended up making enough for 6. Quanities are crazy. Rachel Ray must be gigantic...

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  • on January 08, 2007

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    Great taste, however, it took about an hour and a half...and still, it was worth it :-

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  • on March 31, 2006

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    Excellent, great for family or entertaining!!!!!!

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