Sea Scallops with Mushrooms and Sherry
Succulent sea scallops seared to golden perfection, served with sautéed cremini mushrooms in a rich sherry, balsamic and soy sauce reduction. This elegant dish combines the delicate sweetness of scallops with earthy mushrooms and a complex sauce.
Ingredients
- •20 piece sea scallops
- •⅛ teaspoon black pepper
- •½ teaspoon salt
- •2 tablespoons olive oil
- •½ stick unsalted butter
- •1 lb cremini mushrooms
- •⅓ cup shallots
- •2 cloves garlic
- •⅔ cup medium-dry Sherry
- •1 tablespoon balsamic vinegar
- •1 tablespoon soy sauce
Cooking Instructions
- 1.
Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
3 min
- 2.
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.
7 min
- 3.
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.
8 min
- 4.
Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.
2 min
