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Sea Scallops with Mushrooms and Sherry

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Sea Scallops with Mushrooms and Sherry

Sea Scallops with Mushrooms and Sherry

amanda

Equipment

  • - Seasoning & Spice Rack

  • - Non-Stick Skillet (12 Inch)

  • - Silicone Seafood Spatula

  • - Digital Kitchen Scale

  • - Mushroom Peeler

  • - Wok or Cast Iron Skillet

  • - Stainless Steel Mixing Bowls

  • - High-Quality Cutting Board

  • - Chef's Knife

  • - Spatula Set (includes a separator)

  • - Cook's Digital Thermometer

Ingredients

  • 20 large sea scallops (1 1/2 lb), tough ligament removed if attached

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon salt

  • 2 tablespoons olive oil

  • 1/2 stick (1/4 cup) unsalted butter

  • 1 lb cremini mushrooms, quartered

  • 1/3 cup finely chopped shallots

  • 2 garlic cloves, finely chopped

  • 2/3 cup medium-dry Sherry

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon soy sauce

Instructions

1

Instruction 1

Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

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