Scallops and Mushrooms (Pan Seared)

Recipe by Alan Leonetti
READY IN: 17mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
  • When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
  • Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
  • Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
  • Cover again and continue to sauté another 1 or 2 minutes.
  • Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
  • Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
  • Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
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