|20||large sea scallops (1 1/2 lb), tough ligament removed if attached|
|1/8 tsp||black pepper|
|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|
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.