Description

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

Ingredients

Scale

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

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

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.

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