Scallops with Mushrooms Recipe #11416
Simple but tasty dish. I recommend using all of the garlic but you can cut back if you wish. Goes well with pasta or rice
by Bergy
27 min | 15 min prep
SERVES 4
- 1 lb scallops
- 1 cup milk
- 1/3 cup flour
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons lite olive oil (or other veggie oil)
- 4 cloves garlic, minced
- 10 large mushrooms, thinly sliced
- 3 shallots, chopped
- 1 teaspoon fresh lemon juice
- 1 dash sherry wine (optional)
- Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
- Drain well and coat with flour, shake off excess flour.
- Heat butter and oil in a large skillet.
- Add half the garlic cook a few seconds.
- Add mushrooms, shallots and remaining garlic.
- Stir constantly until done, mushrooms should be tender but not overcooked.
- Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
- Remove scallops etc and keep warm.
- Deglaze the pan with a dash of sherry.
- Pour over scallops and serve.
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5 stars