Equipment
Ingredients
Scallops
- 300 g sea scallops, dry-packed, side muscle removed
- 3 g salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Mushroom Wine Sauce
- 30 g unsalted butter
- 150 g cremini mushrooms, sliced
- 1 shallot, minced
- 2 garlic, minced
- 2 g fresh thyme, leaves stripped and chopped
- 60 ml dry white wine
- 45 ml heavy cream
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Remove the scallops from the refrigerator. Pat them thoroughly dry with paper towels to ensure proper browning, then season generously on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until it shimmers and begins to lightly smoke. Place the scallops in the pan, ensuring they do not touch, and sear undisturbed for 2 minutes to build a golden crust. Flip and sear the other side for 1 to 2 minutes until the internal temperature reaches 52 Celsius/125 Fahrenheit. Transfer the scallops to a plate and set aside.
Reduce the heat to medium. Add half of the butter to the skillet along with the sliced mushrooms. Sauté for 4 to 5 minutes until the mushrooms have released their moisture and developed a deep caramelized color.
Stir the minced shallot, garlic, and fresh thyme into the mushrooms. Sauté for 1 minute until the aromatics soften and become fragrant.
Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up the caramelized brown bits from the bottom. Allow the wine to simmer and reduce for 2 minutes until almost entirely evaporated.
Stir in the heavy cream and simmer gently for 1 minute until the sauce thickens slightly. Remove the pan from the heat and swirl in the remaining butter until melted to create a glossy emulsion. Taste and adjust seasoning with a pinch of salt if necessary.
Return the seared scallops and any juices from their resting plate to the pan for 30 seconds just to warm through. Divide the scallops between plates, spoon the savory mushroom wine sauce over the top, and garnish with fresh parsley.
Chef's Notes
- Always purchase dry-packed scallops. Wet-packed scallops are soaked in a chemical solution that makes them retain water, causing them to steam in the pan and making a proper sear impossible.
- A stainless steel or cast iron skillet is crucial for developing the Maillard reaction crust on seafood. Non-stick pans will not provide the intense heat transfer required.
- Do not crowd the pan when searing. If cooking a larger batch, sear the scallops in two separate rounds to maintain pan temperature.
- If you want a lighter sauce, you can omit the heavy cream and instead use 45ml of chicken or vegetable broth, mounting it with a bit of extra butter at the end to create body.
Storage
Refrigerator: 1 day — Store in an airtight container but best eaten immediately.
Reheating: Gently warm in a skillet over low heat just until heated through to prevent overcooking.
