This delicious Mary Berry Scallops with Garlic Mushrooms is a quick and creamy dish that’s perfect for any occasion. With tender scallops and a rich, garlic mushroom sauce, it’s easy to make and packed with flavour. You can easily swap ingredients, making it flexible for what you have on hand. A true crowd-pleaser!
This Scallops With Garlic Mushrooms recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 2 tbsp sunflower oil
- 55g butter
- 20 small, trimmed scallops (about 300g/10½oz)
- 3 large garlic cloves, crushed
- 350g king oyster mushrooms, sliced lengthways
- 250ml white wine
- 300ml pouring double cream
- A squeeze of fresh lemon juice
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh tarragon
How To Make Scallops With Garlic Mushrooms
- Heat the pan: Place a large frying pan over a high heat. Add 1 tablespoon of oil and half the butter.
- Cook the scallops: Once the butter turns nutty brown, season the scallops with salt and pepper, then fry for 20–30 seconds on each side. Be careful not to overcook. Remove the scallops and keep warm.
- Cook the garlic and mushrooms: Add the remaining oil and butter to the pan. Fry the crushed garlic and sliced mushrooms over high heat for 1–2 minutes.
- Add the wine and cream: Pour in the white wine and let it reduce by half. Add the double cream and cook until the sauce slightly thickens and the mushrooms are just tender.
- Finish the sauce: Squeeze in fresh lemon juice, season with salt and pepper, and stir in most of the chopped herbs.
- Serve: Spoon the mushroom sauce into 4 shallow bowls, arrange the scallops on top, and garnish with the remaining herbs.
Recipe Tips
- Use fresh scallops: Choose fresh, high-quality scallops for the best taste. Frozen scallops can be used, but make sure they are fully thawed and patted dry before cooking.
- Do not overcook scallops: Scallops cook very quickly. Only fry them for 20–30 seconds on each side to keep them tender and juicy.
- Slice mushrooms evenly: Cut mushrooms into similar-sized pieces so they cook evenly and absorb the sauce properly.
- Reduce the wine carefully: Let the wine reduce by half before adding the cream. This step is important for balancing flavours and preventing a watery sauce.
- Season at the right time: Add salt and pepper after reducing the sauce. This ensures the seasoning is balanced and enhances the overall taste.
How To Store & Reheat Leftovers
- Refrigate: Store leftovers green curry scallops with garlic mushrooms in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat leftovers green curry scallops with garlic mushrooms in a pan over low heat, adding a splash of cream or stock to prevent the sauce from thickening too much. Stir occasionally for 4 minutes. Avoid microwaving, as it may overcook the scallops.
Nutrition Facts
- Calories: 160
- Fats: 9g
- Saturated fats: 6g
- Trans fats: 0g
- Cholesterol: 40mg
- Sodium: 370mg
- Carbs: 7g
- Net carbs: 3g
- Fiber: 4g
- Sugar: 2g
- Protein: 13g
- Calcium: 70mg
- Iron: 0.5mg
- Potassium: 330mg
Try More Mary Berry Recipes:
Mary Berry Scallops With Garlic Mushrooms
Description
This delicious Mary Berry Scallops with Garlic Mushrooms is a quick and creamy dish that’s perfect for any occasion. With tender scallops and a rich, garlic mushroom sauce, it’s easy to make and packed with flavour. You can easily swap ingredients, making it flexible for what you have on hand. A true crowd-pleaser!
Ingredients
Instructions
- Heat the pan: Place a large frying pan over a high heat. Add 1 tablespoon of oil and half the butter.
- Cook the scallops: Once the butter turns nutty brown, season the scallops with salt and pepper, then fry for 20–30 seconds on each side. Be careful not to overcook. Remove the scallops and keep warm.
- Cook the garlic and mushrooms: Add the remaining oil and butter to the pan. Fry the crushed garlic and sliced mushrooms over high heat for 1–2 minutes.
- Add the wine and cream: Pour in the white wine and let it reduce by half. Add the double cream and cook until the sauce slightly thickens and the mushrooms are just tender.
- Finish the sauce: Squeeze in fresh lemon juice, season with salt and pepper, and stir in most of the chopped herbs.
- Serve: Spoon the mushroom sauce into 4 shallow bowls, arrange the scallops on top, and garnish with the remaining herbs.
Notes
- Use fresh scallops: Choose fresh, high-quality scallops for the best taste. Frozen scallops can be used, but make sure they are fully thawed and patted dry before cooking.
- Do not overcook scallops: Scallops cook very quickly. Only fry them for 20–30 seconds on each side to keep them tender and juicy.
- Slice mushrooms evenly: Cut mushrooms into similar-sized pieces so they cook evenly and absorb the sauce properly.
- Reduce the wine carefully: Let the wine reduce by half before adding the cream. This step is important for balancing flavours and preventing a watery sauce.
- Season at the right time: Add salt and pepper after reducing the sauce. This ensures the seasoning is balanced and enhances the overall taste.
Mary Berry Scallops With Garlic Mushrooms