Ah, scallops with mushrooms in a creamy sauce — a luxurious and surprisingly easy dish! Here’s a detailed recipe for seared scallops with creamy mushroom sauce that’s restaurant-quality.
Ingredients (Serves 2–3)
For the Scallops:
- 12 large sea scallops
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil
- 1 tbsp butter
For the Mushroom Cream Sauce:
- 1 tbsp butter
- 1 tbsp olive oil
- 8 oz mushrooms, sliced (cremini, button, or a mix)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional, can replace with chicken broth)
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional, adds depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Scallops
- Pat scallops very dry with paper towels — this ensures a nice sear.
- Season lightly with salt and pepper.
Step 2: Sear the Scallops
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once hot, add the scallops without overcrowding.
- Sear for 2–3 minutes per side, until golden brown. Scallops should be slightly translucent in the center.
- Remove scallops from the pan and set aside.
Step 3: Make the Mushroom Cream Sauce
- In the same skillet, add butter and olive oil.
- Add mushrooms and sauté for 5–6 minutes, until softened and lightly browned.
- Add garlic and sauté for another 30 seconds, until fragrant.
- Pour in white wine, scraping up any browned bits from the pan. Let it reduce by half (~2–3 minutes).
- Stir in heavy cream and Dijon mustard. Simmer gently for 3–5 minutes until slightly thickened.
- Season with salt and pepper to taste.
Step 4: Combine and Serve
- Return the seared scallops to the pan and spoon some sauce over them.
- Cook for 1–2 minutes to warm through.
- Garnish with fresh parsley and serve immediately.
Serving Suggestions
- Over buttery mashed potatoes or rice
- With pasta tossed in a little olive oil or butter
- With steamed asparagus or green beans for a lighter option
If you want, I can also give a shortcut version using store-bought cream sauce that’s super fast but still tastes elegant.
Do you want me to provide that quick version?
