scallop and mushroom recipe

Written ByJenny Smyth Posted on
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The Best scallop and mushroom recipe

I’ve always been a fan of scallop and mushroom recipes, and this one is no exception.

It’s a classic combination that never fails to impress, whether it’s for a special occasion or just a weeknight dinner.

The dish hails from the Mediterranean, where scallops are abundant and mushrooms are prized for their rich, earthy flavor.

This recipe is a staple in many Italian and Spanish households, where it’s often served as a main course or side dish.

The key to making this recipe shine is in the preparation of the ingredients – fresh scallops and mushrooms are essential for the best flavor and texture.

Seared Scallops with Creamy Mushroom Sauce

4.9 from 1173 votes

Plump sea scallops are pan-seared to golden perfection and served over a rich, savory mushroom sauce. This elegant dish comes together quickly for an impressive weeknight dinner or special occasion starter.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Scallops

1 lb large sea scallops (about 12 scallops)
1 tbsp olive oil
1 tbsp unsalted butter
Salt and freshly ground black pepper to taste

For the Mushroom Sauce

2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh thyme leaves
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the scallops dry with paper towels and season both sides with salt and pepper.
2Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Add the scallops in a single layer without crowding and cook for 2 to 3 minutes per side until the bottoms are golden brown and the sides are opaque.
4Transfer the scallops to a plate and set aside.
5Reduce the heat to medium and add 2 tablespoons butter to the same skillet.
6Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and begin to brown.
7Add the chopped shallots and garlic and cook for 1 minute until fragrant.
8Pour in the white wine and scrape up any browned bits from the bottom of the pan, then let the wine reduce by half, about 2 minutes.
9Stir in the heavy cream, Parmesan cheese, and fresh thyme leaves.
10Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.
11Return the seared scallops to the skillet and spoon the sauce over them.
12Cook for 1 minute to reheat the scallops, then remove from heat and garnish with chopped parsley before serving.

🔧Equipment

Large skillet
Paper towels
Spatula
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 480mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For best results, use dry-packed scallops (not frozen in liquid) and pat them very dry before searing to ensure a good crust. If the sauce seems too thick, thin it with a splash of chicken broth or additional wine.

Watch Video Of How Seared Scallops with Creamy Mushroom Sauce Works

This scallop and mushroom recipe is always a good idea for any occasion – whether it’s a holiday dinner or a weeknight meal.

It’s easy to make and requires minimal ingredients, making it perfect for busy families.

The leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep.

❓ Frequently Asked Questions About Seared Scallops with Creamy Mushroom Sauce

Q: What type of mushrooms are best for this recipe?

The best type of mushrooms for this recipe are button mushrooms or cremini mushrooms. They have a mild flavor that complements the sweetness of the scallops without overpowering them.

Q: Can I use frozen scallops instead of fresh?

No, it’s best to use fresh scallops for this recipe. Frozen scallops can be tough and rubbery, which can affect the texture and flavor of the dish.

Q: How do I prevent the scallops from becoming overcooked?

The key to preventing overcooked scallops is to not overcook them. Cook them until they’re opaque and firm to the touch, but still tender.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time, but it’s best to cook the scallops just before serving. You can prepare the mushrooms and sauce ahead of time and store them in the refrigerator until ready to serve.

Q: What’s the best way to serve this recipe?

This recipe is best served with some crusty bread or over rice. You can also serve it with a side salad or roasted vegetables for a well-rounded meal.

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