Scallops and Mushrooms (Pan Seared)

READY IN: 17mins
Recipe by Alan Leonetti

This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.

Top Review by Parsley

I love scallops and mushrooms together, so I had to try this recipe. The cream sherry is a great addition. It's a good thing that I also love garlic and black I never thought I'd say this, but I think there was too much garlic and black pepper. I didn't even use the full 1 tbsp of garlic powder and only used about 1 1/2 tsp black pepper and I still thought it overpowered the delicate, sweet taste of the scallops. This is certainly worth making again, but next time I will use only the fresh garlic, cut the salt in half and only use about 1/2 tsp black pepper. Thanx for sharing this recipe!

Ingredients Nutrition


  1. In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
  2. When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
  3. Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
  4. Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
  5. Cover again and continue to sauté another 1 or 2 minutes.
  6. Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
  7. Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
  8. Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

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