Ribbon Oyster Scallop
Elevate your dining experience with this exquisite Ribbon Oyster Scallop recipe, where tender sea scallops are elegantly wrapped in ribbons of savory sautéed oyster mushrooms. Perfect for seafood lovers, this dish combines the delicate brininess of scallops with the earthiness of mushrooms, all simmered in a luxurious white wine and lemon butter sauce. With just 20 minutes of prep time and a quick cook, this recipe is ideal for an impressive dinner party appetizer or a romantic meal. Garnished with fresh parsley and served with crusty bread or a crisp salad, these golden-seared scallops deliver a symphony of flavors in every bite. Whether you're a skilled home chef or a kitchen novice, this stunning scallop recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 200 grams oyster mushrooms
- 4 tablespoons unsalted butter
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Pat the scallops dry with a paper towel and season with salt and black pepper on both sides. Set aside.
Gently clean the oyster mushrooms and trim any tough ends. Slice the mushrooms into thin ribbons that can be wrapped around the scallops.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the garlic cloves (minced) for 1 minute until fragrant.
Add the sliced oyster mushroom ribbons to the skillet and cook for 2-3 minutes until lightly tender but still flexible. Remove from the skillet and set aside.
Wrap each seasoned scallop with a ribbon of sautéed oyster mushroom and secure the ends with toothpicks if necessary.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the wrapped scallops and sear for 2 minutes per side until golden brown.
Pour 1 cup of dry white wine into the skillet, followed by 1 tablespoon of lemon juice. Bring to a gentle simmer and cook the scallops for an additional 3-4 minutes, basting them with the liquid for even flavor.
Sprinkle the fresh parsley (chopped) over the scallops before serving. Remove the toothpicks if used.
Transfer the Ribbon Oyster Scallops to serving plates and drizzle with the remaining buttery sauce from the skillet.
Serve warm with a side of crusty bread or fresh salad.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
