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Scallops and Mushrooms

Scallops are simmered in milk, then served atop fried mushrooms with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scallops and Mushrooms

Ingredients

Directions

Prepare the scallops

  1. Remove the scallops from their shells and wash them well in cold water.

  2. Place the scallops in a saucepan, cover with milk, and add a little salt and pepper.

  3. Simmer gently for about 50 minutes.

  4. Drain the scallops.

  5. Chop the yellow and white parts separately.

  6. Moisten with white sauce.

  7. Season to taste.

Prepare and fill the mushrooms

  1. Remove the stalks from the mushrooms.

  2. Peel the mushrooms.

  3. Fry them in hot butter.

  4. Place an equal portion of the white part of the scallops on each mushroom.

  5. Pile the red part on top.

  6. Heat thoroughly in the oven before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Scallop + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Scallops
Provide the main filling, with their tender texture and sweet, delicate flavor.
Flap mushrooms
Act as the edible base that holds the scallop filling and absorbs butter flavor.
Butter
Fries the mushrooms, adding richness and browning to their surface.
White sauce
Moistens the chopped scallops, adding creaminess and keeping the filling from drying out.

The step that matters

Simmering the scallops gently. Scallops are delicate and turn rubbery and dry when cooked too hard or too long. A gentle simmer in milk cooks them evenly while keeping them tender and moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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