Scallops with Mushrooms
Delight your palate with this exquisite recipe for Scallops with Mushrooms, a restaurant-quality dish that's surprisingly easy to make at home. Perfectly seared sea scallops, golden and tender, are paired with a rich and velvety mushroom sauce infused with dry white wine, garlic, and shallots. Finished with a touch of heavy cream and a sprinkle of freshly chopped parsley, this dish boasts a delightful balance of earthy, savory, and buttery flavors. Ready in just 35 minutes, it’s an elegant choice for both weeknight dinners and special occasions. Serve these scallops alongside crusty bread, pasta, or steamed vegetables for a meal that’s as irresistible as it is sophisticated. Keywords: scallops recipe, scallops and mushrooms, creamy scallop sauce, date night dinner, quick seafood recipes.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cups Dry white wine
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the sea scallops dry with a paper towel. Season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the scallops in the skillet for about 2 minutes per side, or until they develop a golden crust. Remove the scallops from the skillet and set aside.
Reduce heat to medium and add another tablespoon of butter to the skillet. Add the minced shallots and garlic, cooking until fragrant, about 1-2 minutes.
Add the sliced cremini mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour in the dry white wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until the liquid is slightly reduced.
Stir in the heavy cream and allow the mixture to simmer for another 2 minutes to slightly thicken. Adjust seasoning with salt and pepper, if needed.
Return the scallops to the skillet and spoon the mushroom sauce over them. Cook for 1-2 more minutes to warm the scallops through.
Remove from heat and garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2111 mg | 45% | |
*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.
