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Mary Berry’s Scallops with Garlic, King Oyster Mushrooms and Tarragon

Perfect as a dinner party starter or fancy lunch, Mary Berry's scallops are pan-fried in brown butter and finished with earthy garlic mushrooms and a creamy white wine sauce.

From the book

Introduction

King oyster mushrooms are large and bursting with earthy mushroom flavours. They have long stems and when cut through lengthways look very attractive. If you are unable to find them, use the more readily available standard oyster mushrooms.

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Ingredients

2 tbsp sunflower oil
55g (2oz) butter
20 (about 300g / 10½oz) small, trimmed scallops
3 large garlic cloves, crushed
350g (12oz) king oyster mushrooms, sliced lengthways
250ml (9fl oz) white wine
300ml (½ pint) pouring double cream
A squeeze of fresh lemon juice
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh tarragon

Method

Heat a large frying pan until very hot over a high heat. Add 1 tablespoon of the oil and half the butter. When the butter turns a nutty brown colour, add the scallops, season with salt and freshly ground black pepper and fry for only 20–30 seconds on each side. Be careful not to overcook. Transfer to a plate and keep warm

Add the remaining oil and butter to the pan. Add the garlic and mushrooms and fry over the high heat for 1–2 minutes. Pour in the wine and boil until the wine has reduced by half. Pour in the cream and reduce until slightly thickened and the mushrooms are just cooked. Add a squeeze of lemon juice, some seasoning and sprinkle in most of the parsley.

Spoon the mushrooms and sauce into 4 shallow bowls. Arrange the scallops on top and garnish with the remaining chopped parsley to serve.

 

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From the book: Mary Berry Cook and Share

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