Here’s a delicious way to make scallops with mushrooms and cream sauce—rich, savory, and elegant enough for a special dinner but easy enough for a weeknight.
Ingredients (serves 2–3)
- 12 large sea scallops (about 4 per person), patted dry
- Salt and pepper, to taste
- 2 tbsp olive oil or unsalted butter
- 1 small shallot, finely chopped
- 1 cup mushrooms, sliced (cremini, button, or a mix)
- 1 garlic clove, minced
- ½ cup dry white wine (optional, but adds depth)
- ¾ cup heavy cream
- 1 tsp Dijon mustard (optional, for tang)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the scallops:
Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper. Dry scallops sear better, giving a nice golden crust. - Cook the scallops:
Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add the scallops without crowding the pan. Sear 2–3 minutes per side until golden brown and just cooked through. Remove and set aside. - Cook the mushrooms:
In the same skillet, add the shallot and sauté 1–2 minutes until softened. Add mushrooms and cook until browned and tender, about 5 minutes. Add garlic and cook 30 seconds more. - Make the cream sauce:
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half. Reduce heat to medium, then add the cream and Dijon mustard. Simmer gently until the sauce thickens slightly, about 3–5 minutes. Season with salt and pepper to taste. - Combine and serve:
Return scallops to the pan to warm through for 1 minute. Spoon sauce and mushrooms over scallops. Garnish with chopped parsley and serve immediately.
Tips
- Make sure your pan is hot before searing scallops—this gives them a perfect crust.
- Don’t overcook scallops; they should be slightly translucent in the center.
- Serve with crusty bread, mashed potatoes, or a simple risotto to soak up the sauce.
If you want, I can also give you a shortcut one-pan version that’s even faster but just as flavorful. Do you want me to do that?
