Pan-roasted scallops with mushrooms

Pan-roasted scallops with mushrooms is a perfect starter for dinner parties
By Kenny Atkinson
Pan-roasted scallops with mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the scallops

  • 12 big scallops, removed from shells and cleaned
  • 1 tbsp rapeseed oil
  • knob of butter
  • squeeze lemon juice

For the butternut squash puree

  • 300 g butternut squash, cut into 2cm dice
  • 2 banana shallots, cut into 2cm dice
  • 1 garlic clove, peeled
  • 65 g unsalted butter
  • 400 ml water
  • 50 ml double cream

For the wild mushrooms

  • 1 tbsp rapeseed oil
  • 60 g butternut squash, cut into 1cm dice
  • 100 g mixed wild mushrooms, such as chanterelles, pied de blues or trompets
  • 10 g flat leaf parsley, julienned

To garnish

  • 8 pieces pancetta, thinly sliced
  • truffle oil
  • rocket cress


1. For the scallops: Season the scallops on one side, add rapeseed oil to a hot pan and fry scallops for 3 minutes.

2. Turn scallops over, add butter and baste for a further minute.

3. Add lemon juice, baste again, season and drain.

4. For the butternut squash puree: place all the ingredients into a deep pan and bring to the boil. Reduce rapidly until the water and butter has emulsified to one third.

5. Add the cream and bring to a simmer.

6. Pour the mixture into a blender and blitz to a smooth puree. Season with salt and white pepper and pass the puree through a fine sieve.

7. For the wild mushroom fricassee: add a little oil to a hot pan and fry the diced squash until golden (about 2-3 minutes).

8. Add the mushrooms and butter, and then toss the vegetables in the foaming butter.

9. Season and finish with flat leaf parsley.

10. For the pancetta: preheat oven to 150C/130Cfan/gas 2. Place the pancetta between two trays lined with baking parchment and bake for 15 minutes or until crisp. Put on a wire rack to cool.

11. To assemble: spoon the warm puree onto the centre of the plate. Create a neat circle with the back of a spoon. Spoon the mushroom mix over the puree and top with scallops. Finish with crispy bacon, truffle oil and a few rocket cress shoots.

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