Sautéed mushrooms and scallops is a delectable dish that combines the earthiness of mushrooms with the delicate sweetness of sea scallops. This elegant and quick-to-make recipe highlights the natural flavors of its ingredients, enhanced with a touch of garlic, fresh herbs, and a splash of white wine. Perfect for a special occasion or a cozy dinner, these sautéed scallops develop a beautiful golden crust, while the mushrooms soak up all the rich flavors of butter and wine. Served on its own or over a bed of pasta, risotto, or alongside steamed vegetables, this dish is a true culinary delight that’s both satisfying and sophisticated.
Ingredients:
- 12 large sea scallops, cleaned
- 8 oz mushrooms (such as cremini or shiitake), sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 tbsp lemon juice
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Scallops:
- Pat the scallops dry with paper towels to remove any excess moisture. Season both sides with salt and black pepper. This step helps ensure a good sear and flavor.
- Sauté the Mushrooms:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Season the mushrooms with salt, black pepper, and fresh thyme. Stir well and transfer the mushrooms to a plate, keeping them warm.
- Sear the Scallops:
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and hot, add the scallops in a single layer, making sure they don’t touch each other. Sear the scallops for about 2-3 minutes on each side until they develop a golden brown crust and are opaque in the center. Be careful not to overcook them.
- Deglaze the Pan:
- Once the scallops are cooked, remove them from the skillet and set them aside with the mushrooms. Pour the white wine and lemon juice into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer for 1-2 minutes until slightly reduced.
- Combine and Serve:
- Return the sautéed mushrooms and scallops to the skillet, tossing them gently in the sauce to coat. Heat through for another minute.
- Transfer the scallops and mushrooms to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges for an extra burst of citrus.
Sautéed mushrooms and scallops make a fantastic main course or appetizer that is both light and richly flavored. This dish pairs beautifully with a glass of white wine and sides like garlic bread, pasta, or a simple green salad, offering a restaurant-quality meal that you can enjoy in the comfort of your home.
