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Sea Scallops with Mushrooms and Sherry Recipe

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This recipe for Sea Scallops with Mushrooms and Sherry is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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