Scallops Mushrooms in Sour Cream
Elevate your dinner table with the luxurious flavors of Scallops Mushrooms in Sour Cream, a quick yet elegant dish that’s perfect for a weeknight meal or special occasion. Tender seared sea scallops are paired with earthy mushrooms and bathed in a creamy, velvety sour cream sauce infused with garlic, white wine, and a hint of lemon for brightness. The dish is garnished with fresh parsley for a pop of color and freshness, making it as visually stunning as it is delicious. Ready in just 25 minutes, this restaurant-quality recipe is ideal for seafood lovers and pairs beautifully with rice, pasta, or warm crusty bread. Whether you're hosting guests or treating yourself, this scallop and mushroom skillet meal promises an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 lb Sea scallops
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 8 oz White mushrooms, sliced
- 0.25 cup Dry white wine
- 0.5 cup Sour cream
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
Instructions
Pat dry the scallops with a paper towel to remove excess moisture. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lightly coat the scallops in the all-purpose flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Deglaze the skillet by adding the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Lower the heat to medium and stir in the sour cream. Mix well until the sauce is smooth and creamy.
Return the scallops to the skillet, gently stirring to coat them in the sauce. Cook for 1-2 minutes to warm everything through.
Stir in the chopped parsley and lemon juice. Taste and adjust with additional salt and pepper if necessary.
Serve immediately, garnished with extra parsley if desired. This dish pairs beautifully with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.3 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2370 mg | 50% | |
*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.
