Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　20 large sea scallops (1 1/2 lb), tough ligament removed if attached

　　1/8 teaspoon black pepper

　　1/2 teaspoon salt

　　2 tablespoons olive oil

　　1/2 stick (1/4 cup) unsalted butter

　　1 lb cremini mushrooms, quartered

　　1/3 cup finely chopped shallots

　　2 garlic cloves, finely chopped

　　2/3 cup medium-dry Sherry

　　1 tablespoon balsamic vinegar

　　1 tablespoon soy sauce

　　

Step 1

Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.

　　

Step 3

Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.

　　

Step 4

Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.