So an internet friend of mine, Albert over at Spain on a Fork, requested a scallop recipe and or a jumbo shrimp recipe. I went with these pan-seared scallops first because I hadn’t made this in a while.
It’s actually more fussy than I like my scallops. Usually I’ll just do the usual – sear them off in butter with some salt and pepper. But this one is pretty enough to serve to guests are any old night in your ratty robe because it’s pretty simple.
I eat this just like you see it above. It could be nice put in a portobello mushroom and baked – minus the scallops. Just put them on top when the mushroom is done. My wife tosses hers with bucatini. She says the sauce coats the pasta nicely. I can’t vouch for that, but it does make a great side served with steak. Saves a little money too – you won’t have to buy so many scallops, one or two per person will do if served as a side. And on that note, the Costco’s frozen scallops are actually good. I usually buy fresh, but I gave the frozen a try. Good stuff and way cheaper than fresh.
Enough about how to eat this. I think we all know the routine. Put it in the piehole, chew and swallow.
Pan Seared Scallops with Mushrooms & Leeks
In under 30 minutes, you can have this simple but impressive scallop dish on the table!
- 3 tablespoons butter, divided
- 1.5 pounds sea scallops, patted dry
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 8 ounces sliced mushrooms, 1 small package any kind you want
- 2 medium leeks, cut in half crosswise & sliced very thin lengthwise
- 3-4 cloves garlic, minced
- 1/2 cup vermouth
- 1/3 cup whipping cream
- 1 ounce (1/4 cup) shredded Dubliner cheese
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Make sure the scallops are dry – you want a good sear on them. Sprinkle the scallops, each side, with 1/4 teaspoon salt and pepper.
When the skillet is hot, add the scallops to the pan. Cook 2-3 minutes per side or until browned. Don’t overcrowd them. If you have to, cook in batches. As they’re done, remove from the skillet to a plate.
Melt the 2 remaining tablespoons of butter to the skillet, still on medium-high heat. Add the mushrooms and cook for 3-4 minutes or until they’re starting to brown. Add the leeks and garlic. Cook and stir for another 3-4 minutes or until the leeks are tender.
Add vermouth, stir, and cook for another 2-3 minutes, until it’s almost evaporated.
Stir in the cream and bring to a boil. Cook for 1 minute. Add shredded cheese and remaining 1/4 teaspoon salt and pepper. Cook and stir about 30 seconds to melt the cheese.
Return the scallops to the skillet and cook for 1-2 minutes, just until heated through. Enjoy!
If you don’t have vermouth and don’t want to buy it, you can substitute white wine. It’ll still be delicious!
Jumbo shrimp recipe coming very soon and it’s gonna be killer. I’m looking at you Spain on a Fork. And guys go check Albert’s youtube channel out – he’s pretty freaking cool. He also has a blog, spainonafork.com, with some amazing food and photos. Fried manchego cheese y’all. And surprisingly the Spanish style squid steaks have really caught my eye. Never thought I’d say that!
19 thoughts on “Pan-Seared Scallops with Mushrooms & Leeks”
Do you use dry vermouth or sweet?
I’ve used both sweet and dry in this. Either one – use whatever you have.
This looks absolutely delicious! I am definitely going to need to make this. Thanks for joining us at last week’s Reader Tip Tuesday! This week’s party is up and live all week long. We hope to see you there…
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I love scallops and this really does look like such a delicious, versatile way to serve them. Love the addition of the cheese, it would add a great depth of flavour. Thank you so much for sharing this recipe, and for being a part of the Hearth and Soul Link Party, Jaxx. Have a great week ahead!
This looks so good! Thanks so much for sharing at AMAZE ME MONDAY!
Thank you Cindy!
Looks so rich and creamy! Thanks for sharing!
I love scallops! I don’t really like them when they’re too rare though and after working as a chef for many years I know how fresh scallops look like. That’s why I kind of avoid buying scallops in the supermarket. It’s been only a couple times I actually saw ok ones. I love the combination you made with leeks . Now I’m definitely craving scallops so I guess I need to start searching for a seafood restaurant haha!
Love scallops! Scallops are tricky in the market. But I usually see some pretty nice ones. Really fresh scallops are where it’s at, for sure.
These look absolutely delicious! I love crab and lobster, but still haven’t grown a fondness for scallops. But I keep trying. 🙂 Thanks for sharing the recipe with SYC.
Try, try, try. That’s what I do. But now that you mention it, lobster would be great over these leeks!
I don’t think I’ve ever cooked scallops but you make them look and sound delicious! I’m going with your wife with the pasta though- I think my menfolk will love it! Thanks for bringing them over to Fiesta Friday.
We are going to love your delicious Seared Scallops I can almost taste them. Thanks so much for sharing with us on Full Plate Thursday and have a great weekend!
I have eaten scallops but years ago now, but never have cooked them. My mother would have loved your recipe as she grew up in Massachusetts and loved them! Pinned your recipe to try later! Thanks for sharing at Share Your Style #173 this week. <3
I love scallops and find them very easy to cook! Love to try this recipe and add it to my repertoire of recipes!
Maureen | http://www.littlemisscasual.com
It’s a good switcharoo to the basic scallop – I love the basic scallop though. Hot pan, butter and scallops – simple but delicious.
Mmmm these scallops look delish! Please come share at our weekly inspiration party: Reader Tip Tuesday https://bit.ly/2oDDG1X
We’d love to have you share – Have a GREAT day!
Looks and sounds delicious! Thanks for sharing at the What’s for Dinner party.