Mary Berry Scallops With Garlic Mushrooms

I made this one for a friend’s birthday dinner—not a full-on fancy do, just one of those “Oh let’s just have something nice with a glass of wine” evenings. I’d never cooked scallops before (only eaten them in restaurants, feeling a bit smug), and I’ll be honest—I was nervous. The timing is tight, and the line between tender and rubbery is about 5 seconds.

My first go? I overcooked them. Totally my fault—I got distracted chopping parsley and forgot to preheat the pan properly. But when you get this right? Oh wow. That buttery, garlicky mushroom cream sauce with the delicate scallops on top? Restaurant-level comfort food.

Here’s how I make sure they turn out perfect now—no chewy disasters, no faff.

WHY THIS ONE WORKS SO WELL

Mary’s method is all about timing—and quick layering of flavour. First, you sear the scallops in browned butter (don’t skip the browning—that nutty flavour is gold), then you build the sauce in the same pan.

And the sauce? It’s creamy, garlicky, earthy from the mushrooms, and gets brightness from lemon juice and fresh herbs at the end. It’s bold without overpowering the scallops. Add a bit of crusty bread or mash on the side and you’ve got a proper showstopper, ready in under 20 minutes.

INGREDIENTS + WHY THEY MATTER

• Scallops (20 small, about 300g) – Fresh is best, but thawed frozen can work if patted dry. Trim off any side muscles.
• Butter + Sunflower Oil – Oil raises the smoke point, butter adds flavour. You want both.
• King Oyster Mushrooms (350g) – Meaty and juicy. Slice lengthways for best texture.
• Garlic (3 cloves) – Goes in hot, fast, and fragrant. Don’t let it burn.
• White Wine (250ml) – Adds acidity and depth—dry is best.
• Double Cream (300ml) – Makes it luxurious. Single cream splits too easily.
• Fresh Lemon Juice – Balances the richness at the end.
• Parsley + Tarragon – Fresh herbs add a bright finish. I’ve skipped tarragon before—still good, but it’s better with it.

MAKING IT YOURS (WITHOUT RUINING IT)

• No scallops? This sauce works beautifully with prawns or sliced chicken breast.
• Mushroom swap? Chestnut mushrooms are fine. Just cook them a bit longer to get that golden edge.
• No wine? Use 150ml chicken stock with 1 tbsp white wine vinegar for acidity.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Scallops turned rubbery	Cooked too long or pan not hot	Fry 20–30 secs per side, max
Sauce was watery	Didn’t reduce wine enough	Let wine bubble until halved
Mushrooms soggy	Overcrowded pan	Use a large pan or cook in batches
Sauce split	Cream added too early or heat too high	Add cream after wine reduces and simmer gently

HOW TO MAKE MARY BERRY’S SCALLOPS WITH GARLIC MUSHROOMS

1. Heat a large frying pan over high heat. Add 1 tbsp sunflower oil and half the butter.
2. Sear scallops: When butter turns nutty brown, season scallops and fry 20–30 seconds per side. Remove and keep warm.
3. Cook mushrooms: Add remaining oil and butter to pan. Fry garlic and mushrooms on high heat for 1–2 mins.
4. Deglaze: Pour in white wine. Let it reduce by half.
5. Add cream: Stir in double cream and simmer until slightly thickened.
6. Finish sauce: Add lemon juice, salt, pepper, and most of the herbs.
7. Assemble: Spoon mushroom sauce into shallow bowls. Top with scallops and sprinkle with remaining herbs.

TIPS FROM MY KITCHEN

• I always dry scallops on kitchen paper before frying—helps them sear, not steam.
• I brown the butter just enough—when it smells nutty, you’re golden.
• If the sauce thickens too much while plating, I loosen it with a splash of hot water.
• This is magic served over soft polenta or with warm sourdough to mop it all up.

STORAGE + SERVING

• Fridge: Store leftovers in a sealed container for up to 2 days.
• Reheat gently: In a pan over low heat with a splash of cream or stock. Don’t microwave—scallops will toughen.
• Freezing: Not ideal. The sauce splits and scallops go chewy.
• Best With: Fresh herbs, lemon zest, crusty bread or buttery mash.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Dull heat instead of zing.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: You can make the sauce ahead and reheat gently. But cook scallops fresh—they dry out fast.

Q: Can I add cream or milk?
A: Stick to double cream. Milk will split, and single cream can curdle if over-reduced.

Try More Recipes:

• Mary Berry Scallops With Garlic Mushrooms
• Mary Berry Stuffed Mushrooms
• Mary Berry Coq au Vin