Seared Scallops With Mushrooms
"From the Le Chat-Botté Switzerland. Posted for ZWT7."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 10 tablespoons unsalted butter, pieces
- 1 1⁄2 lbs wild mushrooms
- 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
- fresh parsley, chopped
directions
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat.
- Add mushrooms; saute until golden brown, about 12 minutes.
- Season to taste with salt and pepper.
- Remove from heat.
- Cover with foil to keep warm.
- 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.
- Divide mushrooms among 4 plates.
- Top with scallops.
- Spoon sauce over.
- Sprinkle with parsley and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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