Pan-Seared Scallops with Creamy Garlic Mushroom Sauce

Give Introduction

Scallops are often thought of as luxury seafood, but they’re surprisingly quick to cook and versatile. When paired with earthy mushrooms and a luscious creamy garlic sauce, they become an elegant meal that’s perfect for special dinners, date nights, or even a treat-yourself evening. The secret lies in achieving that golden crust on the scallops while keeping them tender inside.

Ingredients

For the Scallops:

• 1 lb (450 g) fresh sea scallops (about 12 large scallops)
• 2 tbsp olive oil (or unsalted butter)
• Salt and black pepper, to taste

For the Creamy Mushroom Sauce:

• 2 tbsp unsalted butter
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 3 cloves garlic, minced
• ½ cup dry white wine (optional, can substitute chicken stock)
• 1 cup heavy cream (or half-and-half for lighter sauce)
• ½ cup chicken or vegetable stock
• ¼ cup grated Parmesan cheese
• 1 tsp Dijon mustard (optional, for depth)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions

1. Prepare the Scallops

1. Pat the scallops dry with paper towels (this is crucial for a good sear).
2. Season both sides lightly with salt and pepper.

2. Sear the Scallops

1. Heat 2 tbsp olive oil (or butter) in a large skillet over medium-high heat.
2. When the oil is shimmering, place scallops in the pan in a single layer (don’t overcrowd).
3. Cook undisturbed for 2–3 minutes per side until golden brown and caramelized.
4. Remove scallops from the pan and set aside on a plate.

3. Make the Creamy Garlic Mushroom Sauce

1. In the same skillet, reduce heat to medium. Add butter and mushrooms.
2. Sauté mushrooms for 5 minutes until they release moisture and turn golden.
3. Stir in garlic and cook 1 minute until fragrant.
4. Deglaze with white wine (or stock), scraping up brown bits from the pan. Let simmer 2–3 minutes.
5. Pour in cream and chicken stock. Stir and let the sauce simmer gently for 5 minutes until thickened.
6. Stir in Parmesan and Dijon mustard. Season with salt and pepper to taste.

4. Combine & Serve

1. Return scallops to the pan, spooning sauce and mushrooms over them.
2. Garnish with chopped fresh parsley.
3. Serve hot with crusty bread, pasta, rice, or mashed potatoes.

Methods & Tips

• Dry scallops well → moisture prevents searing.
• Hot pan = golden crust → don’t move scallops while searing.
• Deglazing with wine or stock adds deep flavor.
• Don’t overcook scallops → they turn rubbery if cooked too long.

Benefits

• High protein, low fat → scallops are a lean source of protein.
• Rich in minerals → scallops provide magnesium, zinc, and potassium.
• Omega-3 fatty acids → support heart health.
• Mushrooms + garlic → antioxidants and immune-boosting benefits.

Nutrition (per serving, approx. 4 servings)

• Calories: ~370 kcal
• Protein: 26 g
• Fat: 24 g
• Carbohydrates: 9 g
• Fiber: 1 g

Conclusion

This Pan-Seared Scallops with Creamy Garlic Mushroom Sauce recipe is the definition of indulgence made simple. It’s quick (under 30 minutes), elegant, and balanced with rich flavors from the sauce and delicate sweetness of scallops. Whether served over pasta, rice, or simply with bread for dipping, this dish is sure to impress seafood lovers.