Garlic Butter Roasted Mushrooms with Herb Scallops offer a luxurious, restaurant-worthy dish that’s surprisingly simple to prepare. Earthy mushrooms cradle tender, seared scallops, all infused with garlic butter and finished with fresh herbs and lemon—ideal for special occasions or upscale entertaining.

Why You’ll Love This Recipe

This recipe beautifully combines land and sea into an elegant small plate or side dish. The juicy, roasted mushrooms absorb the richness of garlic butter, while the scallops remain tender and succulent. It’s a dish that looks sophisticated yet requires minimal ingredients and effort. Whether served as an appetizer or part of a gourmet dinner, it’s sure to impress guests and elevate any meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• large cremini or white mushrooms, stems removed

• small sea scallops, cleaned and patted dry

• unsalted butter

• garlic, finely minced

• olive oil

• fresh parsley, chopped

• salt and freshly ground black pepper

• juice of lemon

Directions

1. Preheat the oven to 400°F (200°C).

2. Arrange the cleaned mushroom caps in a baking dish, hollow side facing up.

3. Lightly drizzle mushrooms with olive oil and season with salt and pepper.

4. In a skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.

5. Add the scallops and sear for 1–2 minutes per side, just until golden. Do not fully cook them at this stage. Remove from heat.

6. Place one seared scallop into the center of each mushroom cap.

7. Spoon the remaining garlic butter from the pan over the mushrooms and scallops.

8. Roast in the preheated oven for 12–15 minutes, or until mushrooms are tender and scallops are fully cooked.

9. Remove from the oven and garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.

Servings and timing

This recipe yields 12 stuffed mushrooms, serving 4 as an appetizer or 2 as a main small plate.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add Cheese: Sprinkle with grated Parmesan before roasting for a cheesy crust.

• Spicy Twist: Add a pinch of red pepper flakes to the garlic butter for heat.

• Herb Blend: Use a mix of thyme, chives, or dill in place of parsley.

• Larger Scallops: Use regular sea scallops and halve them for a better fit inside mushrooms.

• White Wine Finish: Deglaze the skillet with a splash of white wine after searing the scallops and drizzle over the dish before roasting.

storage/reheating

These are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 8–10 minutes. Avoid microwaving to maintain the texture of the scallops.

FAQs

Can I use frozen scallops?

Yes, just make sure they are fully thawed and patted dry before searing to prevent excess moisture.

What type of mushrooms work best?

Cremini or white button mushrooms are ideal due to their size and shape.

Can I prepare this dish ahead of time?

You can prep the mushrooms and scallops a few hours ahead and roast them just before serving.

How do I know when scallops are cooked?

They should be opaque and firm to the touch, with a light golden crust from searing.

Can I use shrimp instead of scallops?

Yes, small shrimp can be a good alternative, though cooking times may vary slightly.

Is this dish gluten-free?

Yes, all ingredients used are naturally gluten-free.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully.

Can I add breadcrumbs for crunch?

Yes, a sprinkle of seasoned breadcrumbs before baking adds a crunchy texture.

What can I serve this with?

This dish pairs well with a fresh salad, crusty bread, or light pasta.

Should I remove the muscle from scallops?

Yes, if present, remove the small tough side muscle from each scallop before cooking.

Conclusion

Garlic Butter Roasted Mushrooms with Herb Scallops is a sophisticated yet approachable dish that balances bold flavor with delicate texture. Whether served as an elegant appetizer or an upscale side, it delivers a gourmet experience with minimal preparation—perfect for impressing guests or treating yourself to something special.

Garlic Butter Roasted Mushrooms with Herb Scallops

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

Savory roasted mushrooms topped with garlic butter-seared scallops and fresh parsley—an elegant appetizer or gourmet side dish ideal for entertaining.

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Ingredients

Scale 1x2x3x

• 12 large cremini or white mushrooms, stems removed
• 12 small sea scallops, cleaned and patted dry
• 3 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon

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Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange cleaned mushroom caps on a baking dish, hollow side up. Lightly drizzle with olive oil and season with salt and pepper.
3. In a skillet over medium heat, melt butter and sauté garlic until fragrant (about 1 minute).
4. Add scallops to the pan and sear for 1–2 minutes per side, until golden but not fully cooked through. Remove from heat.
5. Place one scallop in the center of each mushroom cap. Spoon remaining garlic butter over the tops.
6. Roast in the oven for 12–15 minutes, or until mushrooms are tender and scallops are cooked through.
7. Sprinkle with fresh parsley and a squeeze of lemon juice just before serving.

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Notes

• Make sure scallops are well-dried to achieve a proper sear.
• Use smaller scallops that fit neatly inside mushroom caps for even cooking.
• Serve immediately for best texture and flavor.

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Nutrition

• Serving Size: 1 mushroom with scallop
• Calories: 80
• Sugar: 1g
• Sodium: 140mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 20mg