Here’s a restaurant-quality recipe for Scallops with Mushrooms in a Cream Sauce — rich, elegant, and surprisingly quick to make. Perfect for date night, holidays, or when you want something fancy without the fuss.

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🐚 Scallops with Mushrooms in Cream Sauce

Ingredients (Serves 2–3)

For the scallops

• 1 lb sea scallops (patted very dry)

• Salt & black pepper

• 1–2 tbsp butter

• 1 tbsp olive oil

For the mushroom cream sauce

• 1–2 tbsp butter

• 8 oz mushrooms, sliced (cremini, baby bella, or wild mix)

• 2 cloves garlic, minced

• 1 small shallot (or 1/4 onion), finely minced

• 1/2 cup dry white wine (or chicken broth)

• 3/4 cup heavy cream

• 1/4 cup grated Parmesan (optional but great)

• 1 tsp fresh thyme (or 1/2 tsp dried)

• Salt & pepper to taste

• Optional: squeeze of lemon juice

• Optional garnish: chopped parsley

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⭐ Instructions

1. Prep the scallops

• Pat scallops super dry so they brown properly.

• Season lightly with salt and pepper.

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2. Sear the scallops

1. Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium-high heat.

2. When hot and shimmering, add scallops in a single layer (don’t crowd).

3. Sear 2–3 minutes per side until golden with a crust.

4. Remove scallops and set aside on a warm plate.

Do NOT overcook — scallops should stay tender and slightly springy.

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3. Make the mushroom cream sauce

1. In the same pan, reduce heat to medium and add 1–2 tbsp butter.

2. Add mushrooms and cook 5–7 minutes until browned and softened.

3. Add shallot and garlic; cook 1–2 minutes until fragrant.

4. Pour in white wine and scrape up browned bits (flavor!).

   • Let it reduce by half.

5. Stir in heavy cream, thyme, and Parmesan (if using).

6. Simmer 3–5 minutes until slightly thickened.

7. Taste and adjust:

   • Salt & pepper

   • A tiny squeeze of lemon for brightness (optional)

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4. Return scallops to the pan

• Place scallops back into the sauce for 1–2 minutes to warm through.

• Spoon sauce over the tops.

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5. Serve

Delicious with:

• Mashed potatoes

• Rice or risotto

• Buttered noodles

• Crusty bread

• Roasted asparagus or spinach

Sprinkle parsley if you like.

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💡 Tips for Perfection

• Dry scallops = perfect sear.

• If scallops are wet or previously frozen, press with paper towels.

• Don’t move them while searing — they need time to brown.

• Sauce too thin? Simmer 1–2 more minutes.

• Sauce too thick? Add a splash of wine or cream.

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If you want, I can give you a:
✨ Lemon garlic version
🍄 Mushroom & bacon variation
🌶️ Creamy Cajun scallop version
🍝 Scallop pasta with mushroom cream sauce

Just tell me!