Scallops with Wild Mushrooms
Elevate your dining experience with this indulgent recipe for Scallops with Wild Mushrooms, a restaurant-quality dish you can create at home in just 40 minutes. Succulent, perfectly seared sea scallops are paired with earthy wild mushrooms—like chanterelles, shiitake, or oyster mushrooms—simmered in a creamy white wine and garlic sauce infused with fresh thyme and a hint of lemon. The golden caramelization of the scallops, combined with the depth of flavor from the mushrooms and the luxurious sauce, makes this a truly unforgettable meal. Elegant yet approachable, this dish is perfect for a romantic dinner or an impressive dinner party centerpiece. Serve it alongside crusty artisan bread or a bed of pasta to capture every drop of the rich sauce, and prepare to delight your guests with a feast for the senses! Keywords: scallops recipe, wild mushrooms, seared scallops, creamy mushroom sauce, fine dining at home.
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Ingredients
- 12 pieces sea scallops
- 1 pound wild mushrooms (such as chanterelles, shiitake, or oyster mushrooms)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 medium shallot, finely diced
- 0.5 cup dry white wine
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
Directions
Step 1
Pat the scallops dry with a paper towel and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2
Clean the wild mushrooms with a damp paper towel to remove any dirt. Trim the stems if needed and slice larger mushrooms into bite-sized pieces.
Step 3
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until hot. Add the scallops in a single layer, leaving space between each one to ensure proper searing.
Step 4
Cook the scallops for approximately 2 minutes on each side, until they develop a golden-brown crust. Be careful not to overcook. Transfer the scallops to a plate and cover with foil to keep warm.
Step 5
Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium, then add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant and translucent, being careful not to let them burn.
Step 6
Add the wild mushrooms to the skillet and increase the heat to medium-high. Sauté the mushrooms for 6-8 minutes, stirring occasionally, until they are golden and tender.
Step 7
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
Step 8
Reduce the heat to low, then stir in the heavy cream, fresh thyme, and lemon juice. Allow the sauce to simmer gently for 2-3 minutes, until slightly thickened. Adjust seasoning with the remaining salt and black pepper to taste.
Step 9
Return the scallops to the skillet, spooning the sauce and mushrooms over the top. Cook for an additional 1-2 minutes to warm the scallops, being careful not to overcook them.
Step 10
Garnish with fresh parsley and serve immediately. Pair with crusty bread, rice, or pasta to soak up the luscious sauce.
Nutrition Facts
| Serving size | 1142.1 grams (1142.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1495 |
| Total Fat 100.50g | 129% |
| Saturated Fat 45.30g | 226% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 332mg | 111% |
| Sodium 4824mg | 210% |
| Total Carbohydrate 46.60g | 17% |
| Dietary Fiber 6.00g | 21% |
| Total Sugars 9.00g | |
| Protein 85.80g | 172% |
| Vitamin D 32IU | 159% |
| Calcium 122mg | 9% |
| Iron 5mg | 29% |
| Potassium 2857mg | 61% |
Source of Calories