Creamy Garlic Mushroom Scallops is a rich and elegant seafood dish featuring tender, seared scallops simmered in a velvety garlic cream sauce with sautéed mushrooms.
Cook Time: 20 mins
Prep Time: 10 mins
Serves: 2
Ingredients
400g Large Scallops (remove from fridge 15 minutes before cooking)
2 tbsp Rapeseed Oil
1 tbsp Butter
2 Cloves Garlic, minced
100ml White Wine
150ml Double Cream
Mushrooms to your personal preference
2 lemons, 1 juiced, 1 sliced
Freshly Chopped Parsley
Salt
Pepper
Method
- Lay scallops on a kitchen towel and pat dry with another, then lay a clean sheet over top and leave for 10 minutes to dry
- Pour hot water into a bowl to heat it up
- Remove scallops from kitchen towel and season with salt and pepper on either side
- Heat the oil in a frying pan over high heat
- Place the scallops in the pan evenly spaced out and cook for 3 minutes or until golden
- Turn them over (then should come off the pan easily when cooked) and add the butter. Cook for a further 60-90 seconds, spooning the butter over top of the scallops
- Pour the water out of the bowl and place the cooked scallops in the now warm bowl
- Turn the heat down to medium and add the garlic stirring until softened, then add the mushroom and cook for another 3 minutes before adding the white wine
- Let the sauce cook for a few minutes until it has reduced by half
- Add in the double cream and cook for a further 2 minutes
- stir in the parsley and place in scallops for 30 seconds before removing from heat
- Serve with lemon wedges and a sprinkle of black pepper.
Get your scallops here for this lovely recipe.