Seared Scallops in Creamy Mushroom Sauce

This elegant dish features perfectly seared scallops nestled in a rich, velvety mushroom cream sauce. The scallops are golden and caramelized on the outside, tender and juicy on the inside. The sauce, infused with earthy mushrooms and a hint of garlic, wraps the scallops in a luxurious embrace, while a sprinkle of fresh parsley adds brightness and color. Ideal for a romantic dinner or a refined dinner party, this recipe brings restaurant-quality flavor to your home kitchen.

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🧄 Ingredients:

For the Scallops:

• 12 large sea scallops (dry-packed)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Creamy Mushroom Sauce:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cups sliced mushrooms (button or cremini)
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• ½ cup dry white wine (optional, or use chicken broth)
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

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👨‍🍳 Instructions:

Step 1: Prepare the Scallops

1. Dry the scallops thoroughly with paper towels. Moisture prevents a good sear, so this step is crucial.
2. Season both sides of the scallops with salt and freshly ground black pepper.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Once the pan is hot and the butter is foaming, add the scallops in a single layer. Do not overcrowd the pan.
5. Sear for 2–3 minutes per side, until a golden crust forms. Avoid moving them around—let them develop that caramelized exterior.
6. Remove scallops from the pan and set aside on a warm plate.

Step 2: Make the Mushroom Sauce

1. In the same pan, reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter.
2. Add the sliced mushrooms and sauté until they release their moisture and begin to brown—about 5–7 minutes.
3. Stir in the minced garlic and chopped shallot, cooking for another 2 minutes until fragrant.
4. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits from the bottom. Let it simmer until reduced by half.
5. Pour in the heavy cream and stir gently. Let the sauce simmer for 3–5 minutes until it thickens slightly.
6. Stir in the Parmesan cheese, and season with salt and pepper to taste.

Step 3: Combine and Serve

1. Return the seared scallops to the pan, nestling them into the sauce.
2. Let them warm through for 1–2 minutes, spooning sauce over the top.
3. Sprinkle with fresh parsley for a burst of color and freshness.
4. Serve immediately—this dish pairs beautifully with creamy mashed potatoes, buttery risotto, or crusty bread to soak up the sauce.

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🌟 Tips for Success:

• Dry scallops are key—avoid “wet” scallops that have been treated with preservatives.
• Don’t overcook the scallops; they should be just opaque in the center.
• For extra depth, add a splash of lemon juice or a pinch of thyme to the sauce.

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This dish is a celebration of texture and flavor—silky sauce, tender scallops, and savory mushrooms all in harmony. Let me know if you’d like a wine pairing or a vegetarian twist!