Scallops in Shiitakes
Elevate your seafood repertoire with this exquisite recipe for Scallops in Shiitakes, a dish that harmoniously blends tender, golden-seared sea scallops with the earthy richness of sautéed shiitake mushrooms. Flavored with fragrant garlic, a splash of dry white wine, and a hint of bright lemon juice, the dish is brought together with a velvety butter sauce that ensures every bite is indulgent yet balanced. Quick to prepare in just 30 minutes, this elegant entrée is ideal for a special dinner yet simple enough for weeknight indulgence. Serve over creamy risotto, alongside crusty bread, or with a fresh green salad to soak up every last drop of the savory sauce. Perfect for seafood lovers looking to impress, this recipe is sure to turn any meal into a gourmet experience.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 cup Shiitake mushrooms, sliced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.333 cup Dry white wine
- 0.333 cup Chicken or vegetable broth
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the scallops to the skillet in a single layer, ensuring they do not touch each other. Sear for 2-3 minutes on each side until a golden-brown crust forms. Remove the scallops from the skillet and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced shiitake mushrooms for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Deglaze the skillet by adding the white wine. Stir, scraping up any browned bits from the bottom of the pan, and simmer for 2-3 minutes until the wine is reduced by half.
Stir in the chicken or vegetable broth and bring to a gentle simmer.
Add the remaining tablespoon of butter, lemon juice, and half of the parsley. Mix well and let the sauce cook for 1-2 minutes.
Return the scallops to the skillet and spoon the sauce over them. Allow them to warm through for 1-2 minutes.
Garnish with the remaining parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 5078 mg | 221% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1935 mg | 41% | |
*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.
