Ingredients
-
10
-
1 1/2
-
1
-
12
-
1/2
-
1 1/2
-
4
-
1/8
-
-
-
-
-
-
-
Directions
Seared Scallops With Mushrooms, From the Le Chat-Bott Switzerland Posted for ZWT7 , From the Le Chat-Bott Switzerland Posted for ZWT7
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Steps
|
1
Done
|
Melt 4 Tablespoons Butter in Large Nonstick Skillet Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms; Saute Until Golden Brown, About 12 Minutes. |
|
3
Done
|
Season to Taste With Salt and Pepper. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Cover With Foil to Keep Warm. |
|
6
Done
|
Heat Oil in Heavy Large Skillet Over High Heat. |
|
7
Done
|
Sprinkle Scallops With Salt and Pepper. |
|
8
Done
|
Add to Skillet and Cook Until Just Opaque in Center, About 2 Minutes Per Side. |
|
9
Done
|
Transfer to Plate. |
|
10
Done
|
Tent With Foil to Keep Warm. |
|
11
Done
|
Add 1/2 Cup Water, Lemon Juice, Soy Sauce and Curry to Same Skillet; Bring to Boil, Scraping Up Any Browned Bits. |
|
12
Done
|
Boil Until Reduced to 1/3 Cup, About 2 Minutes. |
|
13
Done
|
Remove from Heat. |
|
14
Done
|
Add 6 Tablespoons Butter, 1 Piece at a Time, Whisking Just Until Melted and Smooth. |
|
15
Done
|
Season to Taste With Salt and Pepper. |
