Scallops and Mushrooms in a Creamy Sauce

Indulge in the luxurious flavors of this scallops and mushrooms in a creamy sauce recipe—a seafood lover's dream come true! Perfectly seared sea scallops are paired with tender, golden-brown button mushrooms, all enveloped in a rich, velvety sauce made with heavy cream, dry white wine, and a hint of fresh thyme. The dish is elevated by the delicate sweetness of sautéed shallots and garlic, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just 30 minutes, this elegant yet easy-to-make recipe is perfect for a sophisticated weeknight dinner or a special occasion. Serve it over a bed of rice, silky pasta, or with warm, crusty bread to soak up every drop of the creamy goodness.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Sea scallops
• 8 ounces Button mushrooms (or cremini mushrooms, sliced)
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 cup Heavy cream
• 0.5 cup Dry white wine
• 1 medium Shallot (finely chopped)
• 2 Garlic cloves (minced)
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Pat the sea scallops dry with paper towels and season both sides with salt and pepper.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot but not smoking.

Step 3

Add the scallops to the skillet in a single layer, making sure they are not crowded. Sear for 2-3 minutes on each side until golden brown and just cooked through. Remove the scallops from the skillet and set aside on a plate.

Step 4

In the same skillet over medium heat, add 1 tablespoon of butter. Once melted, add the sliced mushrooms. Cook, stirring occasionally, for 6-7 minutes until the mushrooms are golden brown and tender. Remove the mushrooms from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of butter to the skillet and stir in the finely chopped shallot. Cook for 2 minutes until softened, then add the minced garlic and cook for an additional minute.

Step 6

Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.

Step 7

Add the heavy cream, thyme, and a pinch of salt and pepper. Stir well and let the sauce simmer gently for 4-5 minutes until slightly thickened.

Step 8

Return the cooked mushrooms to the skillet and stir to coat them in the creamy sauce.

Step 9

Place the seared scallops back into the skillet, spooning the sauce over them. Allow them to warm through for 1-2 minutes.

Step 10

Sprinkle the dish with fresh parsley and serve immediately. This dish pairs beautifully with rice, pasta, or crusty bread.

Nutrition Facts

Serving size	(1122.4g)

Amount per serving	% Daily Value*
Calories	1900.7

Total Fat 134.6g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 519.0mg	0%
Sodium 4315.8mg	0%
Total Carbohydrate 39.7g	0%
Dietary Fiber 3.2g	0%
Total Sugars 6.5g
Protein 101.5g	0%

Vitamin D 15.9IU	0%
Calcium 117.9mg	0%
Iron 4.2mg	0%
Potassium 2409.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 22.9%

Carbs: 8.9%