Pan Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce
Pan-Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce is a dish that captures the essence of fine dining in the comfort of your own kitchen.
Delicately caramelized scallops, golden on the outside yet tender and buttery within, are paired with earthy mushrooms bathed in a luscious cream sauce. The gentle sweetness of the scallops contrasts beautifully with the savory richness of garlic, Parmesan, and herbs, creating a balance that feels both luxurious and comforting.
This recipe isn’t just about nourishment—it’s about savoring a moment, a plate that feels indulgent enough for a celebration yet simple enough to enjoy on a quiet evening at home.
Why People Will Love This recipe:
Elegant simplicity – Scallops cook quickly yet deliver a restaurant-quality dish, making this recipe ideal for impressing without overwhelming effort.
Flavor harmony – The sweetness of scallops pairs perfectly with the earthy depth of mushrooms, while garlic and cream tie everything together into a luxurious sauce.
Aromatic richness – Garlic butter and Parmesan infuse the sauce with comforting warmth and savory notes that appeal to nearly every palate.
Balanced indulgence – Optional lemon juice and herbs cut through the richness, adding brightness that keeps the dish light and refined rather than heavy.
Versatile sophistication – Whether served with pasta, crusty bread, or vegetables, this dish adapts beautifully to casual family dinners or special occasions.
Key Ingredients:
Sea Scallops – The star of the dish, offering a naturally sweet, delicate flavor and tender texture. When seared correctly, they develop a golden crust that contrasts beautifully with their buttery interior.
Mushrooms – Earthy and savory, they soak up the garlic butter and cream, adding depth and umami that balance the scallops’ sweetness.
Garlic & Butter – A timeless duo that builds the aromatic foundation of the sauce, ensuring richness and warmth with every bite.
Heavy Cream & Parmesan – Together, they create a velvety sauce with a subtle nuttiness that clings to both scallops and mushrooms.
Fresh Herbs & Lemon – Parsley, thyme, and a squeeze of lemon bring brightness, cutting through the creaminess and elevating the dish with fresh, lively notes.
Expert Tips:
Perfectly Dry Scallops = Perfect Sear
Pat scallops extremely dry with paper towels before seasoning. Excess moisture causes steaming instead of searing, preventing that golden-brown crust chefs prize.
Use a Smoking-Hot Pan
Heat the skillet until the oil just begins to shimmer. Scallops need high heat to caramelize quickly—2–3 minutes per side at most. Resist moving them until the crust forms naturally.
Avoid Overcrowding the Pan
Sear in batches if needed. Too many scallops in one skillet will drop the temperature and cause them to release water, leading to a pale, rubbery result instead of crisp, golden edges.
Control the Sauce Thickness
After deglazing with white wine, let it reduce properly before adding cream. This step intensifies flavor and prevents the sauce from being too thin. Stir Parmesan in slowly to avoid clumping.
Balance Cream with Brightness
Cream-based sauces can feel heavy. A squeeze of lemon juice or a pinch of red pepper flakes at the end sharpens flavors and keeps the dish lively rather than overly rich.
Rest Scallops Briefly Before Nestling in Sauce
Allow scallops to rest on a warm plate for a minute or two while finishing the sauce. This helps them retain juices and ensures they don’t overcook when added back to the skillet.
Pan Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce
Ingredients
For the Scallops
1 pound (450 g) large sea scallops – cleaned and thoroughly patted dry
2 tablespoons olive oil (or other neutral cooking oil) – for searing
Salt and freshly ground black pepper – to season
For the Mushrooms & Sauce
2 tablespoons unsalted butter – for richness
2 cloves garlic, minced – adds aromatic depth
8 ounces (225 g) mushrooms, sliced – button, cremini, or a mix
½ cup dry white wine – optional, for deglazing and acidity
1 cup heavy cream – creates the creamy base
¼ cup Parmesan cheese, grated – adds nutty, salty flavor
1 tablespoon fresh parsley, chopped – for freshness and color
Salt and freshly ground black pepper – to taste
Optional Flavor Enhancers
Fresh lemon juice – for a bright, tangy finish
Red pepper flakes – for gentle heat
Fresh thyme – adds herbal depth
Instructions
Step 1: Prep the scallops
Pat the scallops thoroughly with paper towels to remove excess moisture—this is key to achieving a golden sear.
Season both sides lightly with salt and freshly ground black pepper.
Step 2: Sear the scallops
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Place the scallops in the pan, leaving space between them.
Cook undisturbed for 2–3 minutes, until a deep golden-brown crust forms.
Flip and sear the other side for 1–2 minutes, just until opaque in the center.
Transfer the scallops to a plate and set aside.
Step 3: Cook the mushrooms
Reduce the heat to medium and add the butter to the same skillet.
Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until softened and lightly browned.
Step 4: Build the sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits.
Let it simmer until reduced by half. Stir in the heavy cream and Parmesan cheese, then allow the sauce to gently simmer until thickened to your liking.
Taste and adjust seasoning with salt, pepper, and, if desired, a squeeze of lemon juice or a pinch of red pepper flakes.
Step 5: Finish and serve
Return the scallops to the skillet, nestling them into the sauce.
Spoon the creamy mushroom mixture over the top.
Sprinkle with fresh parsley (and thyme if using) before serving.
Enjoy immediately with crusty bread, pasta, or a side of steamed vegetables.
Important Notes When Making Pan Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce:
Choosing Scallops
Always buy dry-packed scallops rather than “wet-packed.” Wet-packed scallops are treated with chemicals that add water weight, making them harder to sear properly and less flavorful.
Size Matters
Large sea scallops (U-10 to U-15 count per pound) are best for this dish. Smaller bay scallops cook too quickly and may not develop the signature caramelized crust.
Don’t Overcook
Scallops turn rubbery if cooked beyond opaque. Watch carefully—when the center just loses its translucence and they flake slightly under a fork, they’re ready.
Wine Selection
If using wine for deglazing, choose a dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, which can overpower the delicate scallops.
Cream Quality
Use heavy cream, not milk or half-and-half, for a stable sauce that won’t split under heat. The fat content is essential for richness and consistency.
Timing is Key
Make the sauce immediately after searing the scallops, then add them back just before serving. This ensures both the seafood and sauce are at peak flavor and temperature.
Serving Vessels
Scallops cool quickly. Pre-warm serving plates or bowls so the dish maintains its luxurious texture and heat longer.
How To Enjoy Pan Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce After Cooking:
Right After Cooking
Serve Immediately: Scallops cool very quickly, so serve them right from the pan onto warmed plates. This keeps both the scallops and sauce at their best texture and flavor.
Spoon Sauce Generously: Ladle the creamy garlic mushroom sauce over the scallops so each bite has a balance of seafood, richness, and earthy mushrooms.
Ideal Pairings
Starches:
Crusty French bread or ciabatta – perfect for soaking up the luxurious sauce.
Al dente linguine, fettuccine, or angel hair pasta – lets the sauce cling beautifully.
Creamy mashed potatoes or risotto – adds comfort and balances the dish’s richness.
Vegetables:
Steamed asparagus, broccolini, or green beans – their crispness contrasts with the creamy sauce.
Roasted cherry tomatoes – add a sweet-tart burst that complements the scallops.
Salads:
A simple arugula or mixed greens salad with lemon vinaigrette – refreshes the palate between bites.
Wine & Beverage Pairings
White Wine: A crisp Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio enhances the citrus and cream notes.
Sparkling Wine: Champagne or Prosecco cuts through the richness and adds elegance.
Non-Alcoholic: Sparkling water with lemon, or a light iced green tea, offers a clean finish.
Presentation Tips
Place scallops in the center of the plate with mushrooms and sauce spooned artfully around.
Garnish with a sprinkle of fresh parsley or thyme and a thin lemon slice or twist for a professional touch.
Serve with warm bread on the side, ideally in a basket lined with a cloth to keep it soft and toasty.
Best Enjoyed When
As a romantic dinner for two – elegant yet comforting.
For special occasions or celebrations – the flavors feel restaurant-quality but are achievable at home.
As a main course with lighter starters and desserts to balance the richness.
Nutrition Information
For Pan Seared Scallops with Mushrooms in Creamy Garlic Butter Sauce (per serving, assuming 4 servings):
Calories: 410 kcal | Total Fat: 28 g | Saturated Fat: 14 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 95 mg | Sodium: 520 mg (varies with added salt) | Total Carbohydrates: 10 g | Dietary Fiber: 1.5 g | Sugars: 3 g | Protein: 29 g
Frequently Asked Questions:
Can I use frozen scallops for this recipe?
Yes, frozen scallops work well as long as they are fully thawed and patted dry before cooking. Excess moisture prevents a proper golden sear. For best results, thaw scallops overnight in the refrigerator and blot with paper towels before seasoning.
What type of mushrooms pairs best with the creamy sauce?
Cremini or baby bella mushrooms are excellent for their earthy depth, while white button mushrooms provide a milder flavor. For a more gourmet touch, try mixing in shiitake or oyster mushrooms for extra umami.
How do I know when scallops are perfectly cooked?
Scallops are done when they form a golden crust on the outside and are opaque in the center. Overcooking makes them rubbery, so remove them from the heat as soon as they flake slightly when pressed with a fork. Cooking time is usually 2–3 minutes per side, depending on size.
Can I make the sauce without wine?
Absolutely. If you prefer not to use wine, substitute with chicken broth or seafood stock for similar depth of flavor. Add a squeeze of lemon juice to provide the acidity that wine would normally contribute.
What side dishes go well with this recipe?
This dish shines when paired with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. For a lighter pairing, try steamed asparagus, green beans, or a crisp side salad with citrus vinaigrette.
How do I get a perfect golden crust on scallops?
The key is removing as much surface moisture as possible. Pat the scallops very dry with paper towels, season just before searing, and make sure the pan and oil are hot enough. Once placed in the skillet, avoid moving them until it’s time to flip.
Why do my scallops sometimes turn rubbery?
Overcooking is the main culprit. Scallops only need 2–3 minutes per side at high heat. Pull them off the heat as soon as they turn opaque and spring back slightly when pressed—this keeps them tender and juicy.
Can I make the sauce ahead of time?
You can prepare the mushroom-cream sauce a few hours ahead and reheat it gently over low heat. However, scallops should be cooked just before serving for the best texture. Add scallops to the reheated sauce right before plating.
How do I prevent the cream sauce from curdling or separating?
Keep the heat at a gentle simmer, not a rapid boil, after adding the cream. Stir frequently, and add cheese gradually while whisking. A splash of starch-thickened broth (like cornstarch slurry) can also stabilize the sauce if needed.
What’s the best skillet to use for searing scallops?
A heavy-bottomed pan like cast iron or stainless steel works best because it retains high heat and promotes even browning. Avoid nonstick pans if possible, as they don’t achieve the same golden crust.