Scallops in Shiitakes

Elevate your seafood repertoire with this exquisite recipe for Scallops in Shiitakes, a dish that harmoniously blends tender, golden-seared sea scallops with the earthy richness of sautéed shiitake mushrooms. Flavored with fragrant garlic, a splash of dry white wine, and a hint of bright lemon juice, the dish is brought together with a velvety butter sauce that ensures every bite is indulgent yet balanced. Quick to prepare in just 30 minutes, this elegant entrée is ideal for a special dinner yet simple enough for weeknight indulgence. Serve over creamy risotto, alongside crusty bread, or with a fresh green salad to soak up every last drop of the savory sauce. Perfect for seafood lovers looking to impress, this recipe is sure to turn any meal into a gourmet experience.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Sea scallops
• 1 cup Shiitake mushrooms, sliced
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 0.333 cup Dry white wine
• 0.333 cup Chicken or vegetable broth
• 1 tablespoon Fresh parsley, chopped
• 1 teaspoon Lemon juice
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

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

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

Add the scallops to the skillet in a single layer, ensuring they do not touch each other. Sear for 2-3 minutes on each side until a golden-brown crust forms. Remove the scallops from the skillet and set them aside on a plate.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced shiitake mushrooms for 3-4 minutes until softened.

Step 5

Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

Step 6

Deglaze the skillet by adding the white wine. Stir, scraping up any browned bits from the bottom of the pan, and simmer for 2-3 minutes until the wine is reduced by half.

Step 7

Stir in the chicken or vegetable broth and bring to a gentle simmer.

Step 8

Add the remaining tablespoon of butter, lemon juice, and half of the parsley. Mix well and let the sauce cook for 1-2 minutes.

Step 9

Return the scallops to the skillet and spoon the sauce over them. Allow them to warm through for 1-2 minutes.

Step 10

Garnish with the remaining parsley and serve immediately. Enjoy!

Nutrition Facts

Serving size	(797.8g)

Amount per serving	% Daily Value*
Calories	1009.1

Total Fat 56.3g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 209.6mg	0%
Sodium 5077.7mg	0%
Total Carbohydrate 39.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 6.0g
Protein 79.9g	0%

Vitamin D 36IU	0%
Calcium 94.9mg	0%
Iron 3.6mg	0%
Potassium 1934.6mg	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: 51.5%

Protein: 32.5%

Carbs: 16.1%