Sea Scallops with Mushrooms and Sherry

Ingredients for Sea Scallops with Mushrooms and Sherry

• 20 large sea scallops (675g), tough ligament removed if attached

• 1/8 teaspoons black pepper

• 1/2 teaspoons salt

• 2 tablespoons olive oil

• 1/2 stick (60ml ) unsalted butter

• 450g cremini mushrooms, quartered

• 40g finely chopped shallots

• 2 garlic cloves, finely chopped

• 160ml medium-dry Sherry

• 1 tablespoon balsamic vinegar

• 1 tablespoon soy sauce

How to make Sea Scallops with Mushrooms and Sherry

Pat scallops dry and sprinkle with pepper and 1/4 teaspoons 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 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.