Here’s a simple, elegant scallop dish with mushrooms and parsley—light, buttery, and restaurant-quality but fast enough for a weeknight.
🥘 Scallops with Mushrooms & Parsley
Ingredients (2 servings)
- 12 large sea scallops (patted very dry)
- 8 oz (225 g) mushrooms, sliced (cremini, button, or wild mix)
- 2–3 tbsp olive oil or butter (divided)
- 2 tbsp butter (for finishing)
- 2 cloves garlic, minced
- ¼ cup dry white wine or broth (optional but recommended)
- Salt and black pepper
- ¼ cup fresh parsley, finely chopped
- Optional: squeeze of lemon
Instructions
1. Prep the scallops
- Pat scallops very dry—this is key for a good sear.
- Season both sides with salt and pepper.
2. Cook the mushrooms
Heat 1 tbsp oil or butter in a large skillet over medium-high heat.
Add sliced mushrooms and cook until browned and the moisture evaporates (5–7 minutes).
Season lightly with salt.
Add garlic and cook 30 seconds.
Transfer mushrooms to a plate.
3. Sear the scallops
Return the pan to high heat.
Add 1–2 tbsp oil/butter.
When the pan is very hot and shimmering:
Place scallops in the pan without crowding.
Sear 1½–2 minutes per side without moving them.
They should develop a golden crust and remain tender inside.
Remove scallops from the pan (don’t overcook!).
4. Make a quick pan sauce
Lower to medium heat.
Add white wine or broth to the pan and scrape up any browned bits.
Reduce by half (1–2 minutes).
Stir in 2 tbsp butter to make a silky sauce.
5. Finish
Return mushrooms to the pan to warm.
Add scallops back just briefly (optional).
Sprinkle with lots of fresh parsley.
Add a squeeze of lemon if you like brightness.
Serve With
- Crusty bread
- Risotto
- Mashed potatoes
- Light pasta (lemon pasta is great)
Variations
- Creamy version: add ¼ cup cream to the sauce after the wine reduces.
- Garlic-butter only: skip wine and just swirl butter + lemon.
- Add spinach: sauté a handful with the mushrooms.
If you want, I can turn it into a creamy pasta, a wine-free version, or a one-pan meal!
