Here’s a flavorful and simple recipe for Scallops with Mushrooms and Parsley—a light yet elegant dish that’s perfect for weeknight dinners or special occasions. 🥂
Ingredients (serves 2–3)
- 300 g (10 oz) sea scallops, cleaned and patted dry
- 200 g (7 oz) mushrooms (button, cremini, or your choice), sliced
- 2–3 tbsp olive oil or butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1–2 tbsp dry white wine or lemon juice (optional, for deglazing)
Instructions
- Prepare scallops:
- Pat scallops dry with paper towels.
- Season lightly with salt and pepper.
- Cook mushrooms:
- Heat 1–2 tbsp olive oil or butter in a skillet over medium heat.
- Add mushrooms and sauté 4–5 minutes until browned and tender.
- Add garlic in the last 1–2 minutes and stir until fragrant.
- Optional: deglaze with white wine or lemon juice, scraping up browned bits.
- Sear scallops:
- In a separate skillet, heat 1 tbsp olive oil or butter over high heat.
- Add scallops, leaving space between them.
- Sear 1–2 minutes per side until golden brown and opaque in the center. Do not overcrowd the pan.
- Combine and garnish:
- Add sautéed mushrooms to the scallops or serve mushrooms on the side.
- Sprinkle chopped parsley over the top for freshness.
- Serve:
- Serve immediately with rice, pasta, or a simple green salad.
- Optional: drizzle with a little extra olive oil or a squeeze of lemon for brightness.
Tips
- Scallop tip: Make sure scallops are dry before searing to get a golden crust.
- Variation: Add a splash of cream for a creamy mushroom-scallop sauce.
- Quick weeknight version: Use pre-sliced mushrooms and cook scallops and mushrooms in the same pan if desired.
I can also give a garlic-butter white wine sauce version for these scallops, which makes the dish richer and restaurant-style.
Do you want me to share that version?
