Scallops With Mushrooms and Whiskey Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My DH loves scallops so I have collected many recipes that I'm just getting around to posting. Taken from Food and Wine magazine, by Marcia Kiesel. Note: You ignite the whiskey. Ingredients:
1 lb mushroom, quartered |
1 tablespoon fresh lemon juice |
2 1/2 tablespoons unsalted butter |
salt |
fresh ground black pepper |
1 1/2 lbs bay scallops |
4 scallions, thinly sliced crosswise |
1/3 cup whiskey |
1/4 cup heavy cream |
Directions:
1. Toss the mushrooms with the lemon juice.
2. In a skillet, melt 1 tablespoons of the butter and add the mushrooms; season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes.
3. Reduce heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes and then transfer to a large plate.
4. Add 1 tablespoons of the butter the skillet and melt over high heat.
5. Add the scallops to the pan in an even layer and season with salt and pepper .
6. Cook the scallops undisturbed until they start to brown and some juices are exuded, about 2 minutes.
7. Stir briefly, then transfer the scallops and any accumulated juices to a bowl.
8. Add remaining 1/2 tablespoons of the butter and the scallions to the skillet.
9. Cook over moderately low heat, stirring, for 1 minute.
10. Add the whiskey and carefully ignite it with a long match.
11. When the flames die down, add the cream, mushrooms and any juices from the scallops.
12. Simmer the sauce until slightly reduced.
13. Add the scallops to the sauce, season with salt and pepper and serve.
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