ngredients for Pan-Seared Scallops with Mushrooms

For the scallops:

1 pound (450 g) large sea scallops, cleaned and patted dry
2 tablespoons olive oil or neutral cooking oil
Salt and freshly ground black pepper
For the mushrooms and sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
8 ounces (225 g) mushrooms, sliced (button, cremini, or a mix)
½ cup dry white wine (optional, for deglazing)
1 cup heavy cream
¼ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Optional additions:

A squeeze of lemon juice for brightness
Red pepper flakes for heat
Fresh thyme for herbal depth
Step-by-Step Cooking Instructions

Step 1: Prepare the Scallops

Start by patting the scallops dry with paper towels. Moisture prevents them from searing properly, so this step is essential. Season both sides with salt and pepper.

Step 2: Sear the Scallops

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the scallops in the pan, leaving space between each one. Sear without moving for about 2–3 minutes until a golden-brown crust forms. Flip and cook another 1–2 minutes. Remove from the pan and set aside.

Step 3: Sauté the Mushrooms

In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook until golden and softened, about 5–6 minutes.

Step 4: Make the Sauce

Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half. Stir in heavy cream and Parmesan, then simmer gently until the sauce thickens. Season with salt, pepper, and optional lemon juice.

Step 5: Combine and Serve

Return the scallops to the skillet, spooning the sauce and mushrooms over them. Garnish with fresh parsley and serve hot.