Seared Scallops with Mushrooms and Garlic Butter Sauce
Serves: 2–3
Prep Time: 10 min
Cook Time: 15 min
Ingredients
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1 lb sea scallops (about 10–12 large scallops)
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8 oz mushrooms, sliced (cremini, shiitake, or button all work well)
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2 tbsp olive oil
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2 tbsp unsalted butter (divided)
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2 cloves garlic, minced
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¼ cup dry white wine (or chicken broth)
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1 tbsp lemon juice
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2 tbsp chopped parsley
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Salt and black pepper, to taste
Instructions
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Prep the scallops:
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Pat scallops completely dry with paper towels (this is key for a good sear).
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Season both sides lightly with salt and pepper.
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Sear the scallops:
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Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Once hot and shimmering, add scallops in a single layer (don’t crowd the pan).
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Sear 1½–2 minutes per side, until golden brown with a crust.
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Remove scallops to a plate and set aside.
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Sauté the mushrooms:
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In the same pan, add the remaining 1 tbsp olive oil.
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Add mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender.
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Add garlic and cook 30 seconds more.
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Deglaze the pan:
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Pour in white wine (or broth) and lemon juice, scraping up any brown bits from the pan.
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Let it simmer 2–3 minutes to reduce slightly.
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Finish the sauce:
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Stir in the last 1 tbsp butter and chopped parsley.
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Return scallops to the pan just to warm through (30–60 seconds).
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Serve immediately:
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Spoon mushrooms and sauce over scallops.
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Garnish with a bit more parsley and lemon, if desired.
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Serving Ideas
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Serve over creamy risotto, mashed potatoes, or buttered pasta.
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Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
Would you like me to give you a creamy version of this dish (with a white wine cream sauce)?
