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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1/2 cup sliced onion |
2 tablespoons olive oil |
2 garlic cloves, chopped |
2 small bay leaves |
6 black peppercorns |
1/2 cup white vinegar |
1 tablespoon sugar |
2 tablespoons soy sauce |
2 cups chicken broth |
1/2 teaspoon fine sea salt, divided |
3/4 teaspoon freshly cracked pepper, divided |
1 tablespoon unsalted butter |
1 portobello mushroom, diced |
12 medium sea scallops |
1 tablespoon canola oil |
garnish: mustard or radish sprouts |
Directions:
1. Sauté onion in olive oil in a small saucepan over medium heat. Add garlic, bay leaves, and peppercorns; sauté 30 seconds. Add vinegar and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups. Add 1/4 teaspoon sea salt and 1/4 teaspoon cracked pepper; strain sauce through a fine mesh sieve into a bowl. Keep warm.
2. Melt butter in a large nonstick skillet over medium-high heat. Add diced mushroom, and sauté until browned and tender; remove from pan, and keep warm.
3. Sprinkle scallops with remaining 1/4 teaspoon sea salt and 1/2 teaspoon cracked pepper. Heat canola oil over medium-high heat until hot. Add scallops, and cook 6 to 8 minutes, turning once. Remove pan from heat; transfer scallops to a platter. Ladle 1/2 cup sauce into pan, scraping to loosen browned bits; return to bowl. Divide sauce among serving plates; top with scallops and sautéed mushroom. Garnish, if desired.
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