Sea Scallops with Mushrooms and Sherry

By kathya5084

This is adapted from an epicurious.com recipe. I had some frozen bacon wrapped sea scallops I needed to cook. The sherry mushroom sauce is a good addition to take it from an appetizer to a meal.

Ingredients

• 20 large sea scallops (1 1/2 pounds), tough ligament removed if attached
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoon 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 tablespoon balsamic vinegar
• 1 tablespoon soy sauce

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

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, turing over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
Heat 2 tablespoon of butter in skillet over moderately high heat until foam subsides, than saute mushrooms, stirring occasionally, until golden brown, about 4 minutes. Add shallots and garlic to pot and saute, stirring 2 minutes. Add sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, stirring for 2 minutes.
Cut remaining 2 tablespoons of butter in small pieces.
Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops. Serve with rice or pasta.
Calories
Scallops = 22 calories each
Bacon Wappped Scallops = 93 calories each
Mushroom Sauce = 13.5 calories per tablespoon; 108 calories per 1/2 cup; 183 calories per 1/4th serving