The Best Damned Scallop Dish You Ever Tasted [really simple too]

[Sea Six]

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!

[Olustee bus]

sounds good and not unhealthy. Gotta try it.

[Jobaka]

Fortuitous timing. Just picked up a pile of frozen scallops and was looking for something special to try.

[Sea Six]

Originally Posted by Jobaka

Fortuitous timing. Just picked up a pile of frozen scallops and was looking for something special to try.

So? How was it?

[Jobaka]

Originally Posted by Sea Six

So? How was it?

Quit pushing!



I haven't tried it yet. Maybe this weekend or sometime next week.

[Sea Six]

They'll keep just fine in the freezer until you're ready to use them.

[99 pewtercoupe]

Sounds good. Will have to pass this along to the cook in our house. My culinary skills are so bad that I can burn water

[Sea Six]

Originally Posted by Jobaka

Fortuitous timing. Just picked up a pile of frozen scallops and was looking for something special to try.

Originally Posted by Sea Six

So? How was it?

Originally Posted by Sea Six

They'll keep just fine in the freezer until you're ready to use them.

[Jobaka]

Originally Posted by Sea Six

[Sea Six]

[Jobaka]

Originally Posted by Sea Six

Maybe tonight.

[Sea Six]

[Jobaka]

Absolutely delicious, and very easy to make.
My wife and I both loved it.

I followed the recipe pretty much to the letter. I used scallops that were frozen when purchased and I used a good quality sherry, not the crap they sell in the grocery store.

Just make sure you have everything prepared in advance, including warming up a plate to keep the cooked scallops on while the sauce is reducing. This dish comes together very quickly, so be prepared!

I recommend warming the plates you serve it on as well. The scallops will get cold very quickly if served on a cold plate. I have a toaster oven with a "warm" setting that works well for that. In a pinch, you can run hot water from the tap on the plates to warm them.

Five minutes is plenty to cook large scallops. Small and medium size ones will cook quicker than that.

Instead of rice, I served it with quinoa cooked in chicken broth and mixed with corn and black beans.

Next time, and there will be a next time, I'll probably cook the scallops separately from the sauce. I like scallops seared and you can't do that will all the liquid in this recipe.

I'm also thinking about substituting cilantro (which I grow) for the parsley. I think that would work really well.

Bottom line: This recipe rocks! And I'll say it again, it's very easy to make. Try it and you won't be disappointed.