Roasted Scallops with Mushroom Medley and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish features succulent roasted sea scallops paired with a medley of sautéed mushrooms, finished with rich garlic butter, shallots and fresh thyme. A splash of white wine and lemon juice adds brightness to complement the tender seafood. Ready in just 45 minutes total, this restaurant quality meal suits those seeking an impressive yet straightforward dinner option.
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
- 118 mldry white wine
- 2 tbsplemon juice
- 1 tspkosher salt(to taste)
- ½ 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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