Mouthwatering Pan-Seared Scallops and Mushrooms
Mouthwatering Pan-Seared Scallops and Mushrooms
Perfect Appetizer for Beer & Wine! Easy ‘Scallop and Mushroom Skewers’ Recipe (Diet-Friendly!)
Today, we’re introducing a special dish that balances both health and deliciousness: ‘Mouthwatering Pan-Seared Scallops and Mushrooms’! The exquisite harmony between the rich flavor of fresh mushrooms and the tender scallops, along with crisp vegetables, makes this a perfectly balanced and nutritious meal. Simple yet elegant, it’s ideal for entertaining guests or for a special home party. Plus, you can easily enjoy it using frozen sliced scallops. Let’s get cooking!
Main Ingredients- 5 fresh button mushrooms
- 10 frozen sliced scallops (thawed)
- 10 stalks of fresh chives or garlic chives
- Generous amount of olive oil
- Pinch of salt
- Pinch of black pepper
Spicy & Sweet Dipping Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp water
- 1/2 Tbsp vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp minced onion (finely chopped)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp water
- 1/2 Tbsp vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp minced onion (finely chopped)
Cooking Instructions
Step 1
First, clean the button mushrooms, trim off the tough ends, and cut the caps in half. If they are very large, you can cut them into quarters for bite-sized pieces.
Step 2
Gently pat the thawed scallops dry with a paper towel. Lightly season both sides with salt and pepper. Be careful not to over-season, as they can become too salty.
Step 3
In a small bowl, add 1 tablespoon of gochujang.
Step 4
Add 1 tablespoon of water and stir well to dissolve the gochujang.
Step 5
Add 1/2 tablespoon of vinegar for a refreshing tang.
Step 6
Stir in 1/2 tablespoon of sugar for a touch of sweetness.
Step 7
Finally, add 1/2 tablespoon of finely minced onion for extra flavor and stir everything together until the sauce is well combined. If you prefer a smoother sauce, you can finely mince the onion or omit it.
Step 8
Trim the root ends of the chives and wash them thoroughly. Briefly blanch them in boiling water for just 5-10 seconds, then immediately rinse them under cold water. This helps to maintain their vibrant green color and makes them pliable for tying.
Step 9
Now, heat a pan over medium heat and add a generous amount of olive oil. You want enough oil so the mushrooms and scallops can sear nicely without sticking or burning.
Step 10
Place the prepared mushrooms in the hot pan. Sprinkle them lightly with salt and pepper. Cook until they are golden brown and their moisture has evaporated slightly.
Step 11
Once the mushrooms are partially cooked, move them to one side of the pan. Add the seasoned scallops and sear them until golden brown on both sides. Scallops cook quickly; avoid overcooking them, as they can become tough. High heat and a short cooking time are key.
Step 12
Carefully wrap the cooked scallops and mushrooms with the blanched chives, securing them gently. The chives will help hold everything together beautifully. Serve with the prepared dipping sauce on the side. They are delicious dipped in the sauce like a relish, or you can lightly toss them with it.
Step 13
Enjoy your delicious pan-seared scallops and mushrooms! Wishing you a wonderful and tasty meal.^^
