Here’s a rich and elegant recipe for Scallops with Mushrooms in a Cream Sauce—perfect for a special dinner or date night. It’s creamy, savory, and full of umami flavor.
🥂 Scallops with Mushrooms in Cream Sauce
Ingredients (serves 2–3)
- 12 large sea scallops, patted dry
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter, divided
- 1 cup mushrooms, sliced (cremini or button)
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, can use chicken broth)
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional, adds depth)
- 1/4 tsp dried thyme or 1 tsp fresh thyme leaves
- 1–2 tbsp chopped fresh parsley, for garnish
Instructions
1️⃣ Prepare the Scallops
- Pat scallops very dry—this ensures a good sear.
- Season lightly with salt and pepper.
2️⃣ Sear the Scallops
- Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.
- Add scallops, leaving space between them.
- Sear 2–3 minutes per side until golden brown and just cooked through.
- Remove scallops and set aside.
3️⃣ Cook the Mushrooms
- In the same skillet, add remaining 1 tbsp butter.
- Add sliced mushrooms and sauté 3–4 minutes until browned.
- Add garlic and cook 30 seconds until fragrant.
4️⃣ Make the Cream Sauce
- Deglaze the pan with white wine or chicken broth, scraping up browned bits.
- Reduce liquid slightly, 1–2 minutes.
- Lower heat and stir in heavy cream, Dijon mustard, and thyme.
- Simmer gently 2–3 minutes until sauce thickens.
- Season with salt and pepper to taste.
5️⃣ Combine & Serve
- Return scallops to the skillet, spooning sauce over them.
- Heat 1 minute to warm scallops.
- Garnish with chopped parsley.
- Serve over pasta, rice, or creamy mashed potatoes.
⭐ Tips & Variations
- Extra richness: Finish the sauce with 1 tbsp butter.
- Herbs: Tarragon or chives pair beautifully with scallops.
- Mushroom variety: Try shiitake or oyster mushrooms for deeper flavor.
- Wine substitute: Use chicken broth if avoiding alcohol.
This dish is elegant, creamy, and bursting with flavor, yet fast enough for a weeknight dinner.
I can also create a garlic butter variation with a lighter sauce that takes 20 minutes if you want. Do you want me to do that?
