Scallops And Mushrooms (Pan Seared)

1. 1

   In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.

2. 2

   When butter begins to foam, add the minced garlic, scallions, and mushrooms and saute for 2 minutes, or until tender.

3. 3

   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).

4. 4

   Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.

5. 5

   Cover again and continue to saute another 1 or 2 minutes.

6. 6

   Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.

7. 7

   Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.

8. 8

   Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.