Scallops and Mushrooms (Pan Seared)

Name: Scallops and Mushrooms (Pan Seared)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 serving(s)
Ingredients: 12 large sea scallops; 6 tablespoons butter; 1 bunch scallion (green onions, finely sliced white and green parts); 3/4 lb button mushroom (sliced); 1 tablespoon garlic (finely minced from jar); 1 tablespoon granulated garlic powder; 1 teaspoon salt; 2 teaspoons ground black pepper; 4 tablespoons cream sherry

(1)

Recipe by Alan Leonetti

This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.

READY IN: 17mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

12

large sea scallops
6

tablespoons butter
1

bunch scallion (green onions, finely sliced white and green parts)
³⁄₄

lb button mushroom (sliced)
1

tablespoon garlic (finely minced from jar)
1

tablespoon granulated garlic powder
1

teaspoon salt
2

teaspoons ground black pepper
4

tablespoons cream sherry

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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