Scallop and Mushroom Stroganoff
2354 days ago
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Ingredients
- 3 tablespoons butter, divided
- 1 large red onion, coarsely chopped
- 1/2 tablespoon smoked paprika
- 1 tablespoon tomato ketchup
- 1 pound Portobello mushrooms, sliced
- 3 tablespoons flour
- 1 1/2 cups chicken stock
- Salt and pepper to taste
- 1-2 teaspoons balsamic vinegar
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 pound scallops, lightly seasoned with salt and pepper
- 1/4 cup chopped parsley
Directions
- Heat 1 1/2 tablespoons butter in large casserole dish. Once melted, add onions and sauté for about 3 minutes. Add paprika and ketchup, cooking for an additional 2 minutes.
- Add mushrooms and cook until mushrooms are limp, then remove from the pan using a slotted spoon.
- Add another 1 1/2 tablespoons butter to the same pan and add flour to make a thick paste (a roux). Slowly stir in chicken stock, being mindful not to allow lumps to form, and simmer for 20 minutes or until the flour has cooked through.
- Stir in salt and pepper, vinegar, cooked mushrooms and sour cream. Keep warm.
- In a separate sauté pan, heat olive oil. Once glistening, add seasoned scallops and allow to fully brown on one side (about two minutes). Flip and cook for an additional minute or so until golden brown. Remove from pan and let rest for about a minute.
- Place stroganoff in the center of a serving platter and surround with scallops. Sprinkle with parsley to garnish.
