Thursday, September 8, 2011
Sea Scallops with White Wine Mushroom Sauce
This was one of the first recipes I learned to make and memorized. It's from a circa-1980's Kansas City cookbook called Restaurant Secrets. The recipe is from a local French restaurant called Tatsu's. If you like scallops, this is an easy, decadent meal!. Make sure to get the larger sea scallops, not the small bay ones. My favorite place to get these are from Costco and come in a large frozen bag.
-12 oz of sea scallops (or about 4 per person)
-salt and pepper to taste
-1/4 cup of flour
-2 Tbsp vegetable oil
-1 package (8 oz) sliced mushrooms
-Tbsp garlic powder
-2 Tbsp fresh lemon juice
-1 oz butter
-2 Tbsp white wine
First, rinse and pat dry the sea scallops. Season with salt and pepper
On a plate sprinkle the flour in a single layer and season with the garlic powder. Dust the scallops in the flour and place on a plate.
In a large saucepan, heat the 2 Tbsp vegetable oil over high heat. Make the oil gets hot before you add the scallops. To check this, flick some water on the oil and if it pops it is ready. Add the scallops to the hot oil.
Sear the scallops for 3 minutes a side. I don't recommend over-cooking the scallops or they will be rubbery and chewy. Eww!
Remove the scallops from the pan and place on a clean plate. Cover with foil to keep warm (they will continue cooking a bit). Turn the heat to med-low and add the butter and mushrooms. Saute for a few minutes until the mushrooms are tender.
Add the white wine and lemon juice. Turn the heat up and bring the sauce to a boil. Let simmer for a few minutes to cook off the alcohol in the wine.
Add the scallops back to the pan and coat in the sauce. Serve immediately! My favorite side dish for these scallops is asparagus or broccoli. Really, any green vegetable would be great. The dish is pretty rich so I don't feel there's a need for a starch. If you want one, a bed of angel hair pasta would be best. You can use some of the leftover sauce and place the scallops on top!