So anyone who knows me, knows that I LOVE, LOVE, LOVE, LOVE scallops! They are my FAVORITE Seafood. They are so fabulous and melt in your mouth and I can eat them raw, or cooked, sautéed, wrapped in bacon. I love them! When Normy wants to make me happy he can take me out for sushi or buy me scallops! I’m easy! (Not really though) This dish has 3 of my favorite ingredients that I Love Scallops, Mushrooms, and shallots!
So my mom got Normy and I some pans, and I got them last Sunday and my dad called me Monday to see how I liked the pans, then my bro called me yesterday to see how I liked the pans, and then my mom emailed me today and asked how I liked the pans…So I took some pictures tonight so they could see I am using the pans and they are working just fine!
- 3 tablespoons unsalted butter
- 1/2 cup fresh bread crumbs
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 1/2 pounds bay scallops
- 4 large white mushrooms, thinly sliced
- 1 large shallot, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 1 tablespoon chopped parsley
In a large skillet, melt 1 tablespoon of the butter. Add the bread crumbs, season lightly with salt and pepper and cook over moderate heat, stirring, until the crumbs are golden brown and crisp, about 3 minutes. Scrape the crumbs onto a plate.
Wipe out the skillet. Add the oil and heat until shimmering. Add 1 tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown over high heat, about 2 minutes total. Transfer the scallops to a large, shallow dish.
Melt the remaining 1 tablespoon of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid is almost evaporated, about 4 minutes. Add the shallot and cook, stirring, until softened, about 3 minutes. Add the lemon juice and cook for 30 seconds. Add the water and simmer for 1 minute.
Return the scallops and any accumulated juices to the skillet and season with salt and pepper. Remove from the heat and stir in the parsley. Spoon the scallops and mushrooms onto plates, sprinkle with the bread crumbs and serve.