Sea Scallops with Potatoes and Mushrooms in a Creamy Sauce
The most tender sea scallops with a creamy sauce! The aromatic taste of the sea pairs perfectly with a sauce made with dairy cream. Champignons complement the delicate seafood, and young potatoes make the dish more filling and nourishing.
Updated : 12 January, 2026
Easy
About 45 min.
Ingredients
250 grams
Scallop
2 tablespoon
Lemon juice
2
Garlic
200 grams
Champignon
2 tablespoon
Butter
1 tablespoon
Wheat flour
1.5 cup
Cream
450 grams
Potato
to taste
Ground black pepper
to taste
Salt
to taste
Parsley
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Before working with sea scallops, thaw them. Never expose seafood to a sudden temperature change. Incorrect thawing can cause moisture loss, the protein will curdle, and the meat will become tough. First let the scallops thaw in the refrigerator for a few hours.
Step 2
Wash the potatoes well and boil them for 15 minutes after the water comes to a boil. Drain and let them cool slightly. If you can’t find baby potatoes, use regular ones: peel, cut into smaller pieces, and boil the same way.
Step 3
Rinse the thawed scallops and pat dry with a paper towel. Do not discard the liquid released during thawing - you’ll need it later. Transfer the scallops to a bowl, drizzle with lemon juice, season with salt and pepper to taste, gently toss (so you don’t damage the delicate meat), and marinate for 20 minutes.
Step 4
Pour vegetable oil into a skillet and heat it. Over medium heat, fry the baby potatoes until nicely browned. Lightly salt, toss, and transfer to a clean bowl.
Step 5
Crush the peeled garlic with the flat side of a knife and sauté it in the heated oil. Cook for about 4 minutes so the oil becomes fragrant, then remove the garlic from the skillet.
Step 6
Add the scallops to the garlic-scented oil and sear over high heat on both sides. Scallops cook quickly - about 30 seconds per side. Transfer the seared scallops to a clean plate and let them cool.
Step 7
Rinse the mushrooms under running water to remove sand and dirt; for a neater look you can remove the “skirt” if you like. Slice the mushrooms. In the same skillet, add butter and melt it. Immediately add the mushrooms, season with salt and pepper, and lightly sauté until all the mushroom liquid evaporates.
Step 8
Add wheat flour to the mushrooms and keep cooking for 7 minutes, stirring. The flour should coat the mushrooms evenly - this helps the sauce turn out smooth.
Step 9
Pour in the reserved thawing liquid from the scallops and the 10-15% dairy cream (about half-and-half strength). Stir well and bring the creamy sauce to a boil.
Step 10
Return the seared scallops to the skillet and cook over low heat until the sauce thickens slightly, 1-2 minutes. Go by the sauce consistency - remember it will thicken more as it cools.
Step 11
Plate the fried young potatoes and the scallops with mushrooms and creamy sauce, sprinkle with chopped herbs, and serve.
Author note
Share the recipe
