Scallops and Mushrooms Pan Seared
Elevate your dinner table with this elegant and flavorful Scallops and Mushrooms Pan Seared recipe, a perfect blend of succulent sea scallops and golden cremini mushrooms sautéed to perfection. This quick and easy dish pairs the sweetness of perfectly seared scallops with the earthiness of mushrooms, all brought together by a luscious garlic-infused white wine and lemon butter sauce. Ready in just 25 minutes, it’s a restaurant-quality meal you can create at home, ideal for date night or a sophisticated weeknight treat. Garnished with fresh parsley and bursting with umami, this one-pan recipe is as easy to prepare as it is impressive to serve. Whether you’re searching for “pan-seared scallops recipe” or “scallops with mushroom sauce,” this dish is your ultimate answer to a fast yet fancy seafood dinner.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 1 cup cremini or button mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.25 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the sea scallops dry with a paper towel and season both sides with salt and pepper.
Clean and slice the mushrooms into thin, even pieces.
Mince the garlic and chop the parsley finely.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
When the pan is hot, add the scallops in a single layer, making sure they do not touch. Sear for 2-3 minutes on each side until golden brown. Remove the scallops from the pan and set them aside.
In the same pan, add the remaining olive oil and butter. Stir in the mushrooms and cook for 5-6 minutes until the mushrooms are golden and tender.
Add the minced garlic to the pan with the mushrooms and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
Let the wine simmer and reduce by half, about 2-3 minutes. Stir in the lemon juice and the chopped parsley.
Return the scallops to the pan, spooning the buttery sauce over them to warm through, about 1-2 minutes.
Serve the scallops and mushrooms immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1678 mg | 36% | |
*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.
