Seared Scallops With Onion Mushroom Sauce
2 tablespoons (30 ml) ghee, plus 2 tablespoons (30 ml) for the sauce
2 cups (480 ml) sliced mushrooms (button, cremini, oyster or any assortment of your choice)
1 cup (240 ml) pearl onions, root ends trimmed, peeled and cut in half
12 large scallops (about 1–1½ pounds)
Salt and freshly ground black pepper, to taste
1 tablespoon (15 ml) coconut oil
½ cup water
Juice of 1 lemon
1 tablespoon (15 ml) coconut aminos
¼ teaspoon curry powder
- Melt 2 tablespoons (30 ml) of the ghee in a large nonstick skillet over medium-high heat. Sauté the mushrooms and onions for 8 minutes, or until slightly browned. Remove from the heat and cover to keep warm.
- Heat another large skillet over high heat so that it will be hot enough for searing. Sprinkle the scallops with a little salt and pepper.
- Add the coconut oil to the hot skillet and cook the scallops until the edges are browned, about 2 minutes per side. Remove the scallops to a large plate and cover to keep warm.
- Add the water, lemon juice, coconut aminos and curry powder to the skillet in which the scallops were seared. Deglaze the pan with a wooden spoon while bringing the mixture to a boil and then boil for about 2 minutes.
- Remove the sauce from the heat, and add the remaining 2 tablespoons (30 ml) ghee, 1 tablespoon (15 ml) at a time, and whisk to combine.
- Arrange the scallops, mushrooms and onions on 4 plates and spoon the sauce over each.
NOTE: Be sure your scallops are good and dry before you cook them.
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These seared scallops with onion mushroom sauce get a hard sear in coconut oil until their edges caramelize, then sit on a bed of browned pearl onions and mushrooms under a lemony pan sauce with a whisper of curry. Ghee finishes the sauce glossy. A 20-minute dinner that eats like a special occasion.
Pro Tips
- The scallops must be good and dry before they hit the pan. Wet scallops steam instead of developing that caramelized edge.
- Get the skillet properly hot before adding the coconut oil, then sear the scallops about 2 minutes per side until the edges brown.
- Saute the mushrooms and pearl onions for 8 minutes until slightly browned. The sweetness of slow-cooked pearl onions is half the dish.
- Deglaze the scallop pan with the water, lemon juice, coconut aminos, and curry powder, scraping up every browned bit with a wooden spoon.
- Whisk the remaining ghee into the sauce off the heat, a tablespoon at a time, for a glossy, restaurant-style finish.
Frequently Asked Questions
Are seared scallops paleo?
They are - scallops, ghee, coconut oil, mushrooms, pearl onions, lemon, and coconut aminos, with just a quarter teaspoon of curry powder.
Why are my scallops not browning?
Moisture is the enemy. Pat them very dry and make sure the pan is hot before they go in - a crowded pan just steams them.
Can I make the onion mushroom sauce ahead of time?
Yes - saute the vegetables up to 2 days ahead and rewarm them while the scallops sear. Make the pan sauce fresh.
How do I know when the scallops are done?
About 2 minutes per side. They should be deeply caramelized outside and just translucent in the center.
Recipe Card
Ingredients
Method
- Heat another large skillet over high heat so that it will be hot enough for searing.
- Sprinkle the scallops with a little salt and pepper.
- Add the coconut oil to the hot skillet and cook the scallops until the edges are browned, about 2 minutes per side.
- Remove the scallops to a large plate and cover to keep warm.
- Add the water, lemon juice, coconut aminos and curry powder to the skillet in which the scallops were seared. Deglaze the pan with a wooden spoon while bringing the mixture to a boil and then boil for about 2 minutes.
- Remove the sauce from the heat, and add the remaining 2 tablespoons ghee, 1 tablespoon at a time, and whisk to combine.
- Arrange the scallops, mushrooms and onions on 4 plates and spoon the sauce over each.
