Seared Scallops With Wild Mushrooms Recipe

How to make it

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• Melt 2 tablespoons butter with 2 tablespoons oil in a large nonstick skillet over medium-high heat.
• Add mushrooms; sauté until golden brown, about 12 minutes.
• Season to taste with salt and pepper.
• Remove from heat. Cover with foil to keep warm.
• Heat remaining oil in heavy large skillet over high heat.
• Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side.
• Transfer to plate. Tent with foil to keep warm.
• Add 1/2 cup water, lemon juice and soy sauce to same skillet; bring to boil, scraping up any browned bits.
• Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat.
• Stir in remaining butter until melted.
• Season to taste with salt and pepper.
• Divide mushrooms among 4 plates. Top with 3 large scallops each.
• Spoon sauce over.
• Sprinkle with parsley and serve. *note*-the parsley really adds a lot here- be sure to use fresh
• ***Serving suggestion***- Serve with mashed potatoes in center of plate or on a bed of egg noodles or risotto - I used a roasted garlic mashed potato!