Large seared scallops with creamy mushroom sauce, amazing!
4 to 5 tablesp of “real” butter
1 large shallot – finely chopped
2 cups of Cremini Mushrooms – large slices
1 bag of frozen artichokes, thawed and quartered
Salt and Pepper to taste
1/2 cup white wine
1 Lb of large sea scallops
Fresh squeezed lemon juice
2 tablesp flour
1 cup heavy cream
1/4 cup fresh chopped basil
Season scallops with lemon juice,salt & pepper then lightly dredge in flour and sauté in a hot skillet with a few tablesp of olive oil till browned, remove from pan. Set aside and keep warm!
Remove any excess oil from skillet and melt butter in pan, add shallots and sauté. Cook briefly, stirring the shallots and then add mushrooms. Cook until all are softened and then add quartered artichokes. Deglaze with wine and reduce slightly, add cream and cook for 3 to 4 mins till sauce begins to thicken.
Place scallops on platter and top with sauce, salt, pepper and fresh chopped basil.
This dish is both delicious and beautiful❤️