Ingredients
| Quantity | Ingredients |
|---|---|
| 20 | large sea scallops (1 1/2 lb), tough ligament removed if attached |
| 1/8 tsp | black pepper |
| 1/2 tsp | salt |
| 2 tbsp | olive oil |
| 1/2 stick (1/4 cup) | unsalted butter |
| 1 pound | cremini mushrooms, quartered |
| 1/3 cup | finely chopped shallots |
| 2 | garlic cloves, finely chopped |
| 2/3 cup | medium-dry Sherry |
| 1 tbsp | balsamic vinegar |
| 1 tbsp | soy sauce |
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.
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.Makes 4 servings.
Source: www.epicurious.com