7 oz. fresh sea scallops, muscles removed
1 cup fresh mushrooms, sliced
cup fresh scallions, sliced
1 teaspoon garlic, chopped
2 oz. white wine (sauterne)
3 tomato wedges
1 tablespoons butter
half of a lemon
3 tablespoons clarified butter or peanut oil
1.Add clarified butter (or oil) to frying pan, let it get hot.
2.Dredge scallops in flour, shake off excess
3.When pan is hot, tilt it away from you, add scallops so as not to splash yourself. Return pan to normal position over high heat.
4.Allow scallops to brown lightly, agitate, use tongs to get all sides in contact with the pan.
5.After approximately 1-2 minutes, add mushrooms. Toss them by shaking pan or using tongs.
6.Add salt to taste.
7.Immediately add the garlic using the tongs to spread it about.
8.Pour wine around the top of the rim of the pan (deglazing), then agitate.
9.Add scallions and tomatoes, agitating the pan about.
10.Squeeze the lemon over the scallops.
11.Add the whole butter, tossing the mixture about. Serve when butter is melted.
Caution: If you use previously frozen scallops, the water retained by the scallops will be released and could splash and burn you when the scallops hit the hot pan!