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Scallops with Creamy Mushroom Sauce
Compatible avec le régime cétogène

Scallops with Creamy Mushroom Sauce

By:Larry's Catch 4.95(54 reviews)

Golden seared scallops in a rich creamy mushroom sauce — a quick, elegant seafood dinner ready in under 30 minutes.

TIME
TIME
25 min
SERVINGS
SERVINGS
4 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingrédients

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  • 1 lb Larry’s Catch Wild Atlantic Scallops, patted dry
  • Salt and pepper, to taste
  • 2 tbsp olive oil, divided
  • 2 tbsp butter, divided
  • 1 shallot, finely chopped
  • 2 cups cremini or button mushrooms, sliced
  • 1/2 cup heavy cream
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Pat scallops very dry with paper towel and season both sides with salt and pepper.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat until hot.
  3. Add scallops in a single layer (don’t crowd). Sear 2–3 minutes without moving until golden.
  4. Flip and cook 1–2 minutes more, just until opaque. Transfer scallops to a plate.
  5. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet.
  6. Add chopped shallot and cook 1 minute, until softened.
  7. Add sliced mushrooms and cook 4–5 minutes, stirring occasionally, until they release moisture and begin to brown.
  8. Pour in broth and scrape up any browned bits to deglaze the pan.
  9. Stir in heavy cream and simmer 2–3 minutes, until the sauce slightly thickens.
  10. Return scallops to the skillet, spoon sauce over top, warm 1 minute, garnish with parsley, and serve.

Nutrition Values

Per serving (200 g)
  • Calories: 420 kcal
  • Protein: 28 g
  • Total Fat: 32 g
  • Saturated Fat: 15 g
  • Carbohydrates: 8 g
  • Sugars: 3 g
  • Fiber: 1 g
  • Cholesterol: 145 mg
  • Sodium: 520 mg

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