Scallops With Mushrooms and Whiskey Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss the mushrooms with the lemon juice.
  • In a skillet, melt 1 tablespoons of the butter and add the mushrooms; season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes.
  • Reduce heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes and then transfer to a large plate.
  • Add 1 tablespoons of the butter the skillet and melt over high heat.
  • Add the scallops to the pan in an even layer and season with salt and pepper .
  • Cook the scallops undisturbed until they start to brown and some juices are exuded, about 2 minutes.
  • Stir briefly, then transfer the scallops and any accumulated juices to a bowl.
  • Add remaining 1/2 tablespoons of the butter and the scallions to the skillet.
  • Cook over moderately low heat, stirring, for 1 minute.
  • Add the whiskey and carefully ignite it with a long match.
  • When the flames die down, add the cream, mushrooms and any juices from the scallops.
  • Simmer the sauce until slightly reduced.
  • Add the scallops to the sauce, season with salt and pepper and serve.
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