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Bon Appétit

Seared Scallops with Mushrooms

4.4

(54)

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

  1. 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.

TagsScallopShellfishSeafoodMushroomVegetableOysterShiitake MushroomStarterMainDinnerNut FreeGluten FreeEasyQuickSearBon Appétit
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