Roasted Scallops with Mushroom Medley and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops kissed with golden-brown searing, paired with earthy roasted mushrooms, shallots, and a rich garlic butter sauce that creates an elegant yet effortless dinner.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- ½ kgmixed mushrooms(quartered (cremini, shiitake, oyster))
- 5 tbspbutter(divided)
- 4garlic cloves(minced)
- 2shallots(thinly sliced)
- 1 tbspfresh thyme(chopped)
- 2 tbspolive oil
- 237 mldry white wine
- 2 tbsplemon juice
- 1 tspkosher salt(to taste)
- 1 tspblack pepper(to taste)
- 2 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the quartered mushrooms with 2 tbsp butter, minced garlic, thyme, salt, and pepper on a large baking sheet.
Tip: Don't overcrowd the pan; mushrooms should roast rather than steam, so spread them in a single layer.
- 2
Roast the mushrooms for 12-15 minutes until golden and tender, stirring halfway through cooking.
Tip: The mushrooms will release their moisture first, then brown nicely as the liquid evaporates.
- 3
While mushrooms roast, pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry scallops are essential for achieving a beautiful golden crust without steaming.
- 4
Heat olive oil in a large cast-iron or stainless steel skillet over high heat until it shimmers.
Tip: Use a non-stick pan and the scallops may not develop the desired crust.
- 5
Working in batches if needed, sear the scallops for 2-3 minutes per side until they develop a golden-brown crust. Transfer to a warm plate.
Tip: Don't move the scallops while searing; let them sit undisturbed to form that prized caramelized exterior.
- 6
Reduce heat to medium and add 2 tbsp butter and sliced shallots to the same skillet. Sauté for 2-3 minutes until softened and fragrant.
Tip: The browned bits left from searing the scallops add incredible depth of flavor to your sauce.
- 7
Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
Tip: This deglazing step captures all those flavorful caramelized bits clinging to the pan.
- 8
Add the roasted mushrooms to the skillet along with the seared scallops and remaining 1 tbsp butter. Gently toss to combine and warm through for 1-2 minutes.
Tip: Add the scallops back gently at the end to avoid overcooking them; they cook very quickly and can become rubbery if overdone.
- 9
Taste and adjust seasoning with additional salt and pepper. Divide among serving plates and garnish with fresh parsley and lemon zest if desired.
Tip: Serve immediately while the scallops are still warm and tender for the best eating experience.
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