Scallops and Mushrooms in a Creamy Sauce
Indulge in the luxurious flavors of this scallops and mushrooms in a creamy sauce recipe—a seafood lover's dream come true! Perfectly seared sea scallops are paired with tender, golden-brown button mushrooms, all enveloped in a rich, velvety sauce made with heavy cream, dry white wine, and a hint of fresh thyme. The dish is elevated by the delicate sweetness of sautéed shallots and garlic, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just 30 minutes, this elegant yet easy-to-make recipe is perfect for a sophisticated weeknight dinner or a special occasion. Serve it over a bed of rice, silky pasta, or with warm, crusty bread to soak up every drop of the creamy goodness.
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 8 ounces Button mushrooms (or cremini mushrooms, sliced)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Heavy cream
- 0.5 cup Dry white wine
- 1 medium Shallot (finely chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Pat the sea scallops dry with paper towels and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot but not smoking.
Add the scallops to the skillet in a single layer, making sure they are not crowded. Sear for 2-3 minutes on each side until golden brown and just cooked through. Remove the scallops from the skillet and set aside on a plate.
In the same skillet over medium heat, add 1 tablespoon of butter. Once melted, add the sliced mushrooms. Cook, stirring occasionally, for 6-7 minutes until the mushrooms are golden brown and tender. Remove the mushrooms from the skillet and set aside.
Add the remaining 1 tablespoon of butter to the skillet and stir in the finely chopped shallot. Cook for 2 minutes until softened, then add the minced garlic and cook for an additional minute.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.
Add the heavy cream, thyme, and a pinch of salt and pepper. Stir well and let the sauce simmer gently for 4-5 minutes until slightly thickened.
Return the cooked mushrooms to the skillet and stir to coat them in the creamy sauce.
Place the seared scallops back into the skillet, spooning the sauce over them. Allow them to warm through for 1-2 minutes.
Sprinkle the dish with fresh parsley and serve immediately. This dish pairs beautifully with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 617 mg | 13% | |
*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.
