This recipe is restaurant-quality good. If it were available locally, I'd pay as up to $20.00 per plate for this stuff, and I'd probably order it a couple of times per month... it's that good.
The sea scallops are only available frozen in my area, but they freeze very well. I can buy them for $9.99 per pound. One-half pound easily serves one person, so you can make this yourself for around $5 per plate.
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1 lb sea scallops
1 tbsp olive oil
1 tbsp butter
1/2 cup fresh mushrooms, thinly sliced
1/4 cup green onion, minced
1 clove garlic, minced
1/2 tsp fresh ground pepper
1/2 cup dry sherry
1/4 cup fresh parsley, chopped
salt to taste (1 tsp works for me)
Heat oil and butter together in a skillet.
Add mushrooms, onion, garlic, pepper, parsley and salt. Saute until mushrooms are tender (just a few minutes). Shake the skillet every so often to help avoid burning the garlic.
Add scallops and sherry.
Cook over a very high heat until the sherry is reduced by half, turning the scallops over after about 3 minutes. Remove the scallops after a total cooking time of five minutes. Continue cooking the sauce until the sherry level reaches the desired reduction.
Serve with rice - the sauce is good to the last drop!
