Seared Scallop & Broccoli Stroganoff: A Creamy Weeknight Delight

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and set aside, reserving about 1/2 cup of the pasta water. Reserving the pasta water is crucial as it can be used to adjust the sauce consistency later on.

   ~8 min

   Tip: Don't overcook the noodles, as they will continue to cook slightly in the sauce.
2. 2

   While the noodles are cooking, pat the sea scallops completely dry with paper towels. This is essential for achieving a good sear. Season the scallops generously with salt and pepper.

   ~2 min

   Tip: Dry scallops sear, wet scallops steam, resulting in a less desirable texture.
3. 3

   Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully add the scallops in a single layer, ensuring they are not overcrowded. Overcrowding will lower the pan temperature and prevent them from searing properly.

   ~2 min

   Tip: Work in batches if necessary to avoid overcrowding the pan.
4. 4

   Sear the scallops for about 2-3 minutes per side, until golden brown and cooked through. They should release easily from the pan when seared. Remove the scallops from the skillet and set aside.

   ~6 min

   Tip: Be careful not to overcook the scallops, as they can become rubbery.
5. 5

   Add the broccoli florets to the same skillet and cook for 3-5 minutes, until they are bright green and slightly tender-crisp. You want them to retain some bite. Stir occasionally to ensure even cooking.

   ~4 min

   Tip: If using frozen broccoli, thaw it slightly before adding it to the pan.
6. 6

   Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. The aroma should fill the kitchen.

   ~1 min

   Tip: Keep the heat low to avoid burning the garlic.
7. 7

   Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, add a lot of flavor to the sauce. Let the wine simmer for about 1 minute, reducing slightly.

   ~1 min

   Tip: Use a wooden spoon to scrape the bottom of the pan effectively.
8. 8

   Pour in the chicken broth and bring to a simmer. Let it simmer for 2-3 minutes, allowing the flavors to meld together. This allows the alcohol in the wine to cook off and the broth to absorb the flavors from the pan.

   ~3 min

9. 9

   Stir in the heavy cream and Dijon mustard. Reduce the heat to low and simmer gently for 2-3 minutes, until the sauce thickens slightly. Avoid boiling the sauce after adding the cream, as it can curdle.

   ~3 min

10. 10

    Add the cooked egg noodles to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Taste and adjust seasoning with salt and pepper as needed.

    ~2 min

    Tip: Adding the pasta water gradually helps to control the consistency of the sauce.
11. 11

    Gently fold the seared scallops back into the skillet. Heat through for about 1 minute, being careful not to overcook them. You just want to warm them through.

    ~1 min

12. 12

    Serve immediately, garnished with fresh chopped parsley. This dish is best enjoyed hot. A sprinkle of red pepper flakes can add a touch of heat, if desired.

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