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Seared Scallops With Mushrooms Recipe

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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.

pan seared scallops with mushrooms recipe

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.

seared scallops with mushrooms

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

scroll ⬇️ to get the recipe

scallops mushrooms recipe

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


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

raw scallops mushrooms


  • 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.
nutrient fact

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.

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Sunday 18th of September 2016

I have tried it, I must say that it is a quick and easy meal to prepare and the taste is delicious.


Monday 5th of September 2016

An absolutely fine dining quality.


Tuesday 30th of August 2016

It looks so yummy I cant wait to cook it! Thank you for sharing the recipe.