Name: Seared Scallops with Mushrooms
Yield: Makes 4 First-course servings
Ingredients: 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces; 1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake); 1 tablespoon olive oil; 12 large sea scallops; 1/2 cup water; 1 1/2 tablespoons fresh lemon juice; 4 teaspoons soy sauce; 1/8 teaspoon curry powder; Chopped fresh parsley

Recipe information

Yield
Makes 4 First-course servings

Ingredients

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces

1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)

1 tablespoon olive oil

12 large sea scallops

1/2 cup water

1 1/2 tablespoons fresh lemon juice

4 teaspoons soy sauce

1/8 teaspoon curry powder

Chopped fresh parsley

Preparation

Step 1
Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
Step 2
Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
Step 3
Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.

TagsScallop Shellfish Seafood Mushroom Vegetable Oyster Shiitake Mushroom Starter Main Dinner Nut Free Gluten Free Easy Quick Sear Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes