Seared Scallops With Mushrooms Recipe

Lately, I have been into a healthy cooking recipe with minimal ingredients, one of my favorite recipes is this Pan Seared Scallops Mushrooms, which is easy and quick to cook.

You only need 5 ingredients to cook. Large sea scallops, large mushrooms, oil, pepper, and salt. Prep and cook time is only 20 mins. I love to have a big bowl of salads to go with this Pan Seared Scallops Mushrooms, to fill up my stomach while on a non-carbo meal for my dinner.

The large sea scallops I used in this recipe is dry frozen Hokkaido Sea Scallops (2L size). Dry means non-treated and with minimum glazing, which is considered sashimi grade (according to the supplier whom I bought them from). Due to their high-quality grade, a simple cook without any heavy seasoning will be delicious enough.

Seared Scallops With Mushrooms Recipe

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If you are planning to have a party, you can use smaller scallops to cook this Pan Seared Scallops Mushrooms as party snacks and appetizers, fork a piece of a mushroom slice to the scallop, garnish with the mushroom sauce, together they make a wonderful treat for your guests.

Seared Scallops Mushrooms Recipe

Served 4 | Prep & Cook Time: 20 mins

Ingredients

8 large sea scallops, lightly season with pepper
8 large mushrooms, sliced
3 tablespoon Oil
Salt & pepper
Olive oil for drizzle (optional)
Fresh chopped dill for garnishing

Method:

• Heat 2 tablespoons oil in a large non-stick skillet over high heat. Add the scallops and pan-seared until golden brown, 2 minutes per side. Transfer to the plate. Tent with foil to keep warm. Collect juice leaking out from scallops into a small bowl.
• Heat the remaining 1 tablespoon oil over medium-high heat. Add mushrooms, cook stirring occasionally until they begin to give off the liquid, about 3 minutes. Switch to small heat, add scallop juice into the mushrooms and a pinch of salt, stir. Transfer mushrooms to 4 serving plates while leaving the liquid in the skillet, cook the mushroom sauce until reduced and thickened.
• Arrange the scallops on the serving plates, you may drizzle them with a small amount of olive oil. Top with the thickened mushrooms sauce on the mushrooms and scallops. Garnish with freshly chopped dill.

Cook Note:
I bought dry non-treated Hokkaido Scallops, the size is about 2″ diameter. They are sashimi grade.
If the mushroom sauce takes too long to thicken, you may add a little liquid starch to the sauce and cook to thicken.