My cousin in Chautauqua, NY referred this recipe to me, taken from one of her favorite restaurants in Virginia. Yes, we’re a family that travels! I followed the instructions verbatim the first time, then added a few changes to satisfy our tastes when I made it again. The key is to have everything laid out before-hand (mise en place), taste as you go, and remember with flavorings, less is best. You can always add more.
10 large scallops
½ cup mushrooms, quartered
½ stick butter
2 tablespoons olive oil, separated
½ teaspoon sea salt
Pinch of pepper
¼ cup flour
1 medium shallot, minced
14.5-ounce can of diced tomatoes
2 cloves garlic, minced
½ tablespoon lemon juice
Pinch of red chili flakes or a knob of ginger, diced
Salt and Pepper
3 scallions, cut up
Rinse, drain and dry the scallops.
Mushrooms. 1 Tablespoon Olive Oil. 1 Tablespoon Butter. Salt and Pepper
Clean mushrooms with a paper or cloth towel then cut into quarters. Heat butter and olive oil in a saucepan and when the butter bubbles dissipate, add the mushrooms. Saute for 3-4 minutes. Season with salt and pepper. Remove from saucepan and set aside. Wipe the saucepan out and use for the next steps.
Scallops. Salt and Pepper. Flour.
Season the flour with salt and pepper. Dredge the scallops in the seasoned flour and shake off the excess flour.
1 Tablespoon Butter. 1 Tablespoon Olive Oil. Scallops.
Heat butter and oil over high heat. When the butter begins to brown, add the scallops and brown for 2-3 minutes. Turn over and brown the other side for 2-3 minutes.
Shallots. Can of Tomatoes. Garlic. Lemon Juice. Mushrooms. Red Chili Flakes or Ginger, Salt and Pepper.
Scatter the shallots over the scallops, then add the tomatoes, garlic, lemon juice, mushrooms, chili flakes or ginger, salt and pepper. Toss until all the scallops are coated. Taste and adjust seasonings.
Transfer to a warm bowl. Sprinkle the scallions and parsley over the entire dish.
Serve with rice or orzo.