Dinner Lidia Bastianich Seafood

Scallops, Mushrooms & Scallions


  • ¼ cup Extra-Virgin Olive Oil
  • 6 Garlic Cloves, peeled and sliced
  • 8 cups sliced Mixed Mushrooms (Button, Shiitake, Cremini, and Chantrelles)
  • 1 teaspoon Kosher Salt
  • 2 bunches of scallions, trimmed and roughly chopped (about 2 cups)
  • 6 fresh Thyme Sprigs
  • 2 tablespoons Unsalted Butter
  • 1¼ pounds Sea Scallops, foot or side muscle removed
  • Good-quality Balsamic Vinegar; Tradizionale Balsamic Vinegar is best for drizzling

Instructions for Scallops, Mushrooms & Scallions

  • In a large nonstick skillet, over medium-high heat, heat 3 tablespoons of olive oil. Add the garlic, and once the garlic begins to sizzle, add the mushrooms and season with ½ teaspoon salt. Cook until the mushrooms wilt, about 6 to 7 minutes.
  • Add the scallions, thyme, and butter, and cook until the mushrooms are tender – another 3 or 4 minutes. Transfer to a serving platter, and keep warm.
  • Wipe out the skillet, return it to medium-high heat, and add the remaining tablespoon of olive oil. Season the scallops with the remaining ½ teaspoon of salt, and cook, turning once until just cooked through, about 1 to 2 minutes per side.
  • Serve on mushrooms, drizzled with balsamic vinegar if desired.
  • Enjoy Lidia’s Scallops, Mushrooms & Scallions!

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