Monday, November 2, 2009

Seared Scallops with Mushroom Cream Sauce

1 quart sliced mushrooms
1 Tbsp olive oil
2 Tbsp butter
3 Tbsp chopped shallots
2 large garlic cloves, minced
1/8 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 Tbsp light vinegar (like apple cider, white wine or red wine)
1/2 cup chicken broth
1/4 cup white wine (you can substitute more chicken broth)
1 1/2 cups cream (I use half and half to cut the cals)

Heat the oil and butter over medium-high heat until completely melted. Add mushrooms, shallots, garlic, salt, pepper and thyme.

Saute for 2-3 minutes until the onion and garlic become very fragrant. Add the vinegar and wine. Cook until all the liquid is absorbed, about 3 minutes.

Pour in the broth and cook down until almost completely absorbed again, about 3 minutes.

Add the cream and simmer over medium heat.

Cook for about 10 minutes or until the sauce reduces by half.

For the scallops, make sure they are completely dry. Heat another Tbsp of butter and olive oil over medium high heat. Don't add the scallops until the oil is very hot. Season one side with salt and pepper and place the scallop seasoned side down in the hot oil.

Cook until the scallop releases from the pan, around 3-4 minutes. Season the other side and flip.

They should be nice and crusty on the outsides and soft on the insides, like buttah.

Jim wanted steak with his mushroom cream sauce, so we compromised and had surf and turf. Marriages are full of compromises (wink).


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