Pan Seared Scallops with Mushroom Ragout

When it comes to scallops I am going crazy. One of the best seafood that the mother nature provide to us. this is the jewelry of the ocean and should be treated that way. With the delicate flesh and buttery taste that melts in your mouth the scallops are one of the most delicious and elegant food you can ever try. it is so many variations and recipe how to prepare the scallops, but it is important to know a few thinks before you start cooking them. Here is a few tips to help you make the most delicious and elegant sea scallops dishes.

It is very important to have fresh scallops. Always smell them when you getting them from your local place.

Wash them with cold water very gently and pat dry them with paper towel. That way you will have crispy , delicious scallop.

Here is my quick, but elegant and delicious recipe for scallops. Very easy and restaurant quality fancy dinner that will impress your friends and family. Start with opening of nice bottle of white wine, not just for you to enjoy while you are preparing the dish , but also for cooking.

You Need

Shitake, Cremini and Baby Bella Mushrooms1/2 cup of each
Shallots1-2 small
Garlic 2 cloves
Dry White Wine1/3 cup
Butter2 tbsp.
Chicken or Vegetable Stock1/3 cup
Lemon Juice2 -3tbsp.
Fresh Parsley3-tbsp.
Salt and Black pepperTo taste
Olive oil1-tbsp.


First start with chopping very finely the shallots and garlic. Clean and sliced the mushrooms. I like to use shitake, cremini and baby portabella mushroom.
In a Large skillet over medium heat add 2 tablespoon of olive oil and butter and sauté the mushrooms for a few minutes until they start having golden color. Add the finely chop shallots and cook for a minute or two. Then add the garlic and sauté for additional minute. Pour the white wine to deglaze the pan and let it cook for about 30 seconds, so the alcohol evaporates and then add the stock and season with salt and black pepper and lemon juice. Reduce the heat to low and let it simmer while you are cooking the scallops.

In another pan heat the olive oil and season the scallops with salt and black pepper.
Let it seared on each side for 1 1/2 -2 minutes. After you seared them on both sides finished them in pre-heat oven
on 450 F for a 2-3 minutes.

Remove from oven and serve in a platter on the bottom put the mushroom ragout and then place gently on top the scallops. Sprinkle with fresh parsley and squeeze some lemon juice in top.

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