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Sea Scallops with Mushrooms and Sherry Recipe

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This recipe for Sea Scallops with Mushrooms and Sherry, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becki Kuchenberg
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb portabells mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
1/4 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Directions:
Directions:
Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover. I put in warm oven.

Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.

Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Min.
Personal Notes:
Personal Notes:
You can use 1/4 stick of butter to reduce the fat content.

 

 

 

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