In under 30 minutes, you can have this simple but impressive scallop dish on the table!

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! 

Course Main Course
Cuisine seafood
Keyword cast iron, scallops, seafood
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 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


  1. 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. 

  2. 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. 

  3. 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. 

  4. Add vermouth, stir, and cook for another 2-3 minutes, until it’s almost evaporated. 

  5. 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.

  6. Return the scallops to the skillet and cook for 1-2 minutes, just until heated through.  Enjoy!

Recipe Notes

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,, 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!

Pan seared scallops with mushrooms and leeks is impressive enough to serve to guests, but easy enough to make on any night of the week.
Pan seared scallops with mushrooms and leeks is impressive enough to serve to guests, but easy enough to make on any night of the week.
Pan seared scallops with mushrooms and leeks is impressive enough to serve to guests, but easy enough to make on any night of the week.
Pan-Seared Scallops with Mushrooms & Leeks

19 thoughts on “Pan-Seared Scallops with Mushrooms & Leeks”

  1. 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…

  2. Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

  3. 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!

  4. 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!

    1. 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.

  5. 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.

  6. 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.

  7. 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!
    Miz Helen

  8. Hello Jaxx!
    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

    Barb 🙂

    1. It’s a good switcharoo to the basic scallop – I love the basic scallop though. Hot pan, butter and scallops – simple but delicious.

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