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Scallops Charleston
Recipe courtesy Paula Deen

Ingredients
1 1/2-pounds fresh sea scallops
Salt and pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil leaves
Flour, for dusting
3/4 cup sherry or dry white wine
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyere

Instructions
Season scallops with salt, pepper, garlic powder, paprika, and basil.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray
and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from
pan.

To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4
minutes.

In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook
for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops
into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice
or fish or chicken stock.)

Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned.
Serve with wild rice.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved