Seared Scallops with Creamy Mushroom!

Seared Scallops with Creamy Mushroom Sauce

Ingredients:

For the Scallops:

• 12 large sea scallops (fresh or thawed)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• Salt and freshly ground black pepper

• 1 teaspoon lemon zest (optional, for brightness)

For the Creamy Mushroom Sauce:

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz mushrooms (cremini, button, or a mix), sliced

• 1/2 cup white wine (dry, like Sauvignon Blanc or Chardonnay)

• 1/2 cup chicken broth (or vegetable broth for a lighter option)

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard (optional for a little tang)

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• 1/4 cup grated Parmesan cheese (optional, for added richness)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Scallops:

• Pat the scallops dry: It’s important to get the scallops as dry as possible to achieve a nice sear. Use paper towels to gently pat them dry.

• Season the scallops: Season both sides of the scallops with salt, pepper, and a little lemon zest (if using).

2. Sear the Scallops:

• Heat the pan: In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the scallops to the pan. Don’t overcrowd the pan—if necessary, sear them in batches.

• Sear the scallops: Cook the scallops for 2-3 minutes on one side without moving them, until they develop a golden-brown crust. Flip the scallops and cook for another 1-2 minutes, until they are just opaque in the center. The timing may vary based on the size of your scallops.

• Remove from the pan: Once cooked, transfer the scallops to a plate and cover loosely with foil to keep warm.

3. Make the Mushroom Sauce:

• Sauté the onions and garlic: In the same skillet, reduce the heat to medium. Add the butter and sauté the chopped onion for about 2-3 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

• Cook the mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they soften and release their moisture. Stir occasionally to ensure they cook evenly.

• Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine cook off for about 2-3 minutes.

• Add the broth and cream: Stir in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes, reducing slightly. Then, add the heavy cream, Dijon mustard (if using), and thyme. Let the sauce simmer for another 5 minutes, stirring occasionally, until it thickens to a creamy consistency.

• Add Parmesan: Stir in the grated Parmesan cheese (if using) for added richness, then taste the sauce and adjust the seasoning with salt and pepper.

4. Combine and Serve:

• Reheat the scallops: Once the sauce has thickened, return the scallops to the pan. Spoon the sauce over the scallops and let them warm through for about 1-2 minutes.

• Garnish: Sprinkle with freshly chopped parsley for a fresh finish.

• Serve: Plate the scallops and spoon the creamy mushroom sauce over them. You can serve them on their own or with a side like mashed potatoes, risotto, or sautéed greens.

Q&A for Common Issues:

Q1: How do I know when scallops are cooked perfectly?
A1: Scallops should be golden brown on the outside and just opaque in the center. Overcooking them will make them rubbery, so don’t cook them longer than necessary. If you’re unsure, use a meat thermometer—scallops should reach an internal temperature of 125°F (52°C).

Q2: Can I use frozen scallops?
A2: Yes, you can! If using frozen scallops, be sure to thaw them completely before cooking. Once thawed, pat them dry well to ensure they sear properly.

Q3: Can I make the mushroom sauce ahead of time?
A3: You can make the mushroom sauce in advance, but I recommend making the scallops fresh right before serving, as they are best served immediately after searing. If you must make the sauce ahead of time, store it in the fridge and reheat gently before serving.

Q4: Can I use other types of mushrooms?
A4: Yes! You can use any mushrooms you like. Cremini, button mushrooms, shiitake, or even portobello mushrooms would all work well. Each type will bring its own unique flavor.

Q5: How can I make this dish dairy-free?
A5: To make it dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. Use a plant-based cream (such as coconut cream or oat cream) instead of heavy cream, and skip the Parmesan or use a dairy-free cheese substitute.

Q6: Can I add extra flavor to the sauce?
A6: You can definitely add extra flavor! A splash of white balsamic vinegar or a squeeze of fresh lemon juice can add acidity. You could also add a dash of white truffle oil for an even more luxurious flavor.

This Seared Scallops with Creamy Mushroom Sauce dish is the perfect way to impress your guests or treat yourself to a restaurant-quality meal at home. The rich sauce complements the delicate scallops, making it a gourmet experience. Enjoy! 😋