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.
- 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
- 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.
- 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.
- Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.
- 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.
- 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.
- 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 and season with salt and pepper to taste.
- 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.