Scallops with Mushroom Sauce

Tender Sea Scallops Seared to Perfection and added to a Savory and Flavorful, Thick and Creamy Mushroom Sauce! Best served over rice, pasta or with a small baguette. I bet you’ll find it hard to say no to a second serving.

For my devoted Friends, Readers & Bakers alike, please see a short note for you on a little new change here on URBAN BAKES; found at the bottom of this page. 🙂

Allow me to start off by saying, this mushroom sauce is beyond AMAZING! I’m a HUGE mushroom fan. Prior to this date, I haven’t published much on savory foods but when I have, mushrooms were highly involved. You can see that in this Truffle Mushroom and Swiss Sliders and this Mushroom and Onion Grilled Cheese Sandwich. But this recipe is much more than just the mushrooms. It’s the thick, creamy sauce that takes it over the top pulling you in, wanting more!

I recently picked up a French magazine where this sauce is commonly made in Provençale. I had the ingredients on hand and went straight to cooking. There were a few changes I made along the way. The true Provençale version cooked the scallops in a wine-broth whereas, I prefer to sear mine. If going along with the original recipe, the French way to “brown” the scallops and the sauce, is to broil it. Honestly, I didn’t want to turn on my oven and I LOVE the natural buttery flavor, texture and color that comes with seared sea scallops.

The other change was that the original recipe called for white mushrooms but I had brown. I tend to opt for brown mushrooms over white simply to add color but you can use either as they taste the same. If you ever see me use white mushrooms, it must have been on sale. Ha!

This dish is good eaten on its own but I bet you’d probably want to accompany it with a carb. Whether it be bread or some kind of grain, either would be perfect in soaking up the sauce. I poured mine over pasta as I almost always have a box in my pantry waiting to be used. And it was fantastic! Without a doubt, I will be making these scallops and mushroom sauce dish again!

If you enjoyed this recipe, please consider giving a star rating. Ratings help others discover my recipes and with the help of your support, it will be greatly appreciated, thank you!

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Scallops with Mushroom Sauce

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★★★★★

5 from 2 reviews

• Author: URBAN BAKES
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Tender Sea Scallops Seared to Perfection and later added to a Savory and Flavorful, Thick and Creamy Mushroom Sauce! Best served over rice, pasta or with a small baguette.

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Ingredients

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• 1 tablespoon (13 grams) extra virgin olive oil
• 1 pound (454 grams) large sea scallops
• 1 cup (240 grams) dry white wine or white cooking wine
• 1/2 cup (120 grams) chicken broth
• 1/4 teaspoon Kosher salt
• 3 tablespoons (42 grams) unsalted butter, divided
• 1 pound (454 grams) sliced white or brown cremini mushrooms
• 1 large shallot, minced (40 grams)
• 2 tablespoons (15 grams) all-purpose flour
• 1 teaspoon fresh thyme, minced
• 1/2 cup (120 grams) heavy cream
• 1 teaspoon (6 grams) lemon juice

 

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Instructions

1. Lay 1 or 2 paper towels over a baking pan or plate. Place scallops on top and with additional paper towels, lightly pat dry the top and sides of the scallops. 
2. In a stainless steel saucepan, heat oil over medium-high heat, about 1 to 2 minutes. The oil may pool to one side of the pan.  Gently add scallops one at a time. Dip the flat side of each scallop into the oil and move across the pan providing space between the scallops. Cook on one side for 2 to 3 minutes. Using tongs or a spatula, lift one side of the scallop to check if the bottom has browned.  If not, cook for another 1 to 2 minutes. Gently flip and cook for another 2 to 3 minutes.  Once ready, remove scallops onto a plate; set aside. 
3. Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.
4. In a large saucepan over medium-high heat, melt 1 tablespoon butter.  Add mushrooms and shallot.  Cover and cook until mushrooms have released their juice; stir occasionally, about 5 minutes.  Uncover and continue cooking mushrooms for another 4 minutes.  If using white mushrooms, cook until browned, about 4 minutes. 
5. Add remaining 2 tablespoons of butter and once melted, mix in flour and thyme.  Continue to cook, stirring occasionally until no dry flour remains and thyme should be fragrant, about 1 minute.   
6. Mix in reserved wine-broth mixture; bring to a simmer and cook until sauce has thickened, about 2 minutes. Stir in heavy cream and return sauce to a simmer; cook until thickened, about 2 to 4 minutes longer. Sauce should coat the back of a spoon.  Remove from heat, stir in lemon juice, scallops and season with salt and pepper to taste.

Notes

• Do not skip drying the scallops. Absorbing excess moisture will help achieve a more quick and even sear.  
• Ensure the oil in the pan is hot prior to placing in the scallops.  It is Important to keep the cook time short as scallops can cook rather quickly before the sear occurs.  If this happens and further cooking is applied to achieve the sear, the scallops may become rubbery. 
• To test if the oil is hot and ready, insert the end of a wooden spoon into the oil and if small bubbles appear around the wood, oil is ready. Conversely, if large harsh bubbles appear, the oil may be too hot.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Cuisine: French

Keywords: scallops, mushroom sauce, french recipe

For My Readers:

For my devoted friends and readers, it’s fair to ask, “why are we seeing this dish?” You deserve to know that for quite some time, I’ve contemplated on what it would be like to bring more non-desserts to URBAN BAKES. I’ve dabbled here and there with a few sandwiches and pasta dishes and though they seem to get some traction, it was definitely not as much as what this site is known for, which of course are the baked goods.

As I’ve grown, and I’m sure to some degree you can relate, certain desires and tastes begin to change. I used to obsess over chocolate desserts. Sponge cakes and brownies were always my weakness. They’re still my favorite but I don’t crave it as much as I once have.

On a more conscious level, as I age, I feel I should be cautious on how often sweets are pumped out of the oven. I have to be more cognizant of what I put into my body. I never eat all of the desserts to myself but in order to relay back my thoughts of each dessert, I have to try it. And sometimes I have to remake things over and over again until it meets my expectations. So this is where I would need to take it down just a notch on the sweet side. But need not to worry, I move as slow as molasses. You’ll still find the occasional sweets, just maybe not as frequent.

And I understand I may lose some of you because savory meals is not what you came here for. I recognize this and I sincerely apologize for any disappointment and I hope that you do stay. I always want to feel and hope to exude my enthusiasm and passion in my writings, recipes and photos. In order to do that, I have to want and enjoy what I’m making. On the same token, I hope you do as well and maybe by the slightest change or as I’d like to look at it as, an upgrade, new doors of possibilities will open on URBAN BAKES as well as in your kitchen.

I hope you continue to follow along so we can share our experiences together. Thank you for sticking around! Much love <3

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