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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

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!