Pan Roasted Maine Jumbo Scallops With Morel Mushrooms And Asparagus PurÃe Recipes

SCALLOPS AND MUSHROOMS (PAN SEARED)

Scallops and Mushrooms (Pan Seared) image

This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.

Provided by Alan Leonetti

Categories < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

12 large sea scallops
6 tablespoons butter
1 bunch scallion (green onions, finely sliced white and green parts)
3/4 lb button mushroom (sliced)
1 tablespoon garlic (finely minced from jar)
1 tablespoon granulated garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
4 tablespoons cream sherry

Steps:

In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
Cover again and continue to sauté another 1 or 2 minutes.
Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22

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