Scallops In Sour Cream With Mushrooms

Prep Time
Cook Time
Ready In

Recipe: #26069

May 13, 2017

"I very rarely post a recipe that I have not made. But I am posting this for "You want a recipe - Game". I have a very old family cookbook that I have dug out from the depths of the cupboard and am posting this for a request in the game. The recipe states: Do not overcook the scallops as they will toughen. These are delicious served on a bed of saffron rice accompanied with a fresh herb and cucumber salad."

Original is 4 servings


  • Serving Size: 1 (272.4 g)
  • Calories 278
  • Total Fat - 13.4 g
  • Saturated Fat - 8 g
  • Cholesterol - 72.4 mg
  • Sodium - 746.2 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.7 g
  • Protein - 25.5 g
  • Calcium - 97.5 mg
  • Iron - 1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

NOTE: This recipe states cornflour if needed, I would have a little cornflour mixed with water if needed to thicken. Everyone will have a different preference on how thick they would like this, but you will not need much cornflour

Step 1

Melt the butter in a saucepan/pan and add the mushrooms and shallots, sauté for 2-3 minutes.

Step 2

Season and add the scallops, sour cream, curry powder and lemon juice.

Step 3

Cook a further 2 minutes and thicken with cornflour if needed (See note above).


No special items needed.

3 Reviews


This is a quite lovely tasty dish. Real simple to put together with smooth succulent flavor with subtle curry tones. If I already didn't have a couple of sides made, it would have been excellent with rice. Yummy. Thank you, Tisme, for sharing.


review by:
(15 Apr 2024)


Divine! I cut the recipe in half for the two of us and used 340g of bay scallops and did add a wee bit of cayenne and used a Madras curry mix. The lemon juice brightened all the flavours. Served it with my turmeric rice to which I added some peas at the finish. Definitely a keeper! Thank you for sharing Tis! Made for Billboard Recipe Tag.


review by:
(18 Jul 2020)


I used a cast iron fry pan and I seared the scallops off in some oil in a very hot pan just enough to get some colour on them but not cook through and transferred to a plate and kept warm and added some butter to the pan and then cooked up the mushrooms and shallots and then added the sour cream mix and cooked it off a little and then added the scallops back in with juices and warmed through and did not need the cornflour slurry. I had scaled the recipe back for 1 person and used 200 grams of scallops (16) of them and served with some saffron rice and the side and went to heaven as I them, thank you Tisme made for Pick Me tag game.


review by:
(16 Jun 2017)

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