Blanquette de Saint-Jacques aux Champignons

Ingredients:
500g scallops (cleaned and patted dry)
200g mushrooms (button or cremini, sliced)
1 small onion (finely chopped)
2 cloves garlic (minced)
2 tbsp butter
2 tbsp olive oil
1/2 cup dry white wine (optional but adds great flavor)
1 cup heavy cream
1 cup chicken broth
1 tbsp flour (for thickening)
1 tsp lemon juice
1 tbsp fresh parsley (chopped)
Salt & pepper, to taste
Fresh thyme (optional, for garnish)
Instructions:
1. Prepare the scallops:
In a large skillet or sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for 2–3 minutes per side until golden brown and just cooked through. Remove from the pan and set aside.
2. Cook the mushrooms and aromatics:
In the same pan, add another tablespoon of butter and 1 tablespoon of olive oil. Add the chopped onion and garlic and cook until softened and fragrant, about 2–3 minutes.
Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5–7 minutes.
3. Make the sauce:
Sprinkle the flour over the mushrooms and onions, stirring to coat. Cook for 1–2 minutes to remove the raw taste of the flour.
Slowly pour in the white wine (if using), stirring constantly, and let it reduce by half.
Add the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low, then stir in the heavy cream. Let the sauce simmer for another 3–5 minutes until it becomes thick and creamy.
4. Finish the dish:
Add the cooked scallops back to the pan and gently stir to coat them in the sauce. Cook for another 2–3 minutes until the scallops are heated through and tender.
Stir in the lemon juice and season with salt and pepper to taste.
5. Serve:
Transfer the Blanquette de Saint-Jacques to a serving dish. Garnish with fresh parsley and a few sprigs of thyme if desired.
Serve hot with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.