If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Seared Scallops with Leeks and Mushrooms is the perfect choice. Sweet, perfectly caramelized sea scallops are paired with tender mushrooms and buttery leeks in a rich, velvety sauce with just a splash of brandy. It’s elegant enough for date night, yet simple enough for a weeknight when you want something a little special.
The creamy mushroom and leek mixture is incredibly versatile too. If scallops aren’t on the menu, it also makes an excellent topping for grilled chicken or steak. Serve everything over a bed of hearty barley for a complete and satisfying meal.
Dry scallops thoroughly before cooking to achieve a beautiful golden crust.
Why You’ll Love This Recipe
- Golden seared scallops with a crisp caramelized crust.
- Rich, creamy mushroom and leek sauce with elegant flavor.
- Ready in about 30 minutes.
- Perfect for entertaining or an easy date-night dinner.
- Pairs beautifully with barley, rice, or mashed potatoes.
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 10 ounces sliced mushrooms
- 2 cups thinly sliced leeks (white and light green parts only)
- 1/4 cup brandy (or dry vermouth)
- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt, divided
- Freshly ground black pepper, to taste
- 1 pound large dry sea scallops
How It Comes Together
- Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they begin releasing their moisture.
- Stir in the sliced leeks and continue cooking until the vegetables are tender and lightly browned.
- Pour in the brandy (or vermouth) and chicken broth. Let the liquid reduce until slightly thickened.
- Remove the skillet from the heat and stir in the sour cream, parsley, half of the salt, and black pepper.
- Pat the scallops completely dry and season with the remaining salt and pepper.
- Heat the remaining olive oil in a nonstick skillet over medium-high heat. Sear the scallops until deeply golden on both sides and just cooked through.
- Spoon the creamy mushroom and leek mixture onto serving plates and top with the seared scallops.
Tips for Success
- Dry scallops thoroughly before cooking to achieve a beautiful golden crust.
- Use dry sea scallops rather than wet-packed scallops for the best sear.
- Avoid overcrowding the pan when cooking the scallops.
- Leeks often hide sand between their layers, so rinse them well before slicing.
Serving Ideas
- Serve over cooked barley for a hearty meal.
- Pair with creamy mashed potatoes or buttery risotto.
- Add roasted asparagus or green beans for a colorful side.
- A crisp green salad and warm crusty bread complete the meal beautifully.
Tips for Entertaining
- Serve this dish with a chilled glass of Chardonnay or Sauvignon Blanc for an elegant dinner party.
- Since the mushroom mixture can be prepared ahead of time, all that’s left is quickly searing the scallops just before serving, making entertaining stress-free.
Seared Scallops with Leeks and Mushrooms
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 10 ounces mushrooms, sliced
- 2 cups thinly sliced leeks (white and light green parts only)
- ¼ cup brandy or dry vermouth
- ¼ cup reduced-sodium chicken broth
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt, divided
- Freshly ground black pepper, to taste
- 1 pound large dry sea scallops
Instructions
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2 teaspoons olive oil in a large skillet over medium-high heat.
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Cook the mushrooms for about 3 minutes until they begin releasing moisture.
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Add the leeks and continue cooking for about 8 minutes until tender and lightly browned.
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Stir in the brandy and chicken broth.
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Cook for about 30 seconds until slightly reduced.
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Remove from the heat and stir in the sour cream, parsley, 1/4 teaspoon salt, and pepper.
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Pat the scallops dry and season with the remaining salt and pepper.
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Heat the remaining olive oil in a large nonstick skillet over medium-high heat.
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Sear the scallops for 2–3 minutes per side until golden brown and just cooked through.
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Serve the creamy mushroom and leek mixture topped with the seared scallops.
