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
Directions
Season scallops with salt, pepper, garlic powder, paprika, and basil. 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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By cayenneman
Perry, GA
on April 12, 2012
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15 minutes? I mean, come on! It takes much longer than that but putting that aside, it's fantastic. My wife raved about it for days and it's not difficult at all.
By dely4865
on August 21, 2011
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I used less flour as others suggested and used white wine instead of sherry (& used more wine to cut the paste or if it reduces too much. I also wouldn't put much lubricant on the pan to initially sear the scallops - they will release enough liquid themselves to make the scallops not stick (especially if you use thawed frozen scallops once you've left them long enough to get that great sear on both sides - liquid will bubble around the bottom of the scallops when ready to be turned without sticking. It creates a wonderful flavor with extra bits & flavor in which to saute the shallots. I also fried some bacon & used some of the bacon grease residue with the butter to create the flour mixture. I crumbled up the bacon into the sauce once combined the flour/butter mixture & the shallots/wine sauce. It was spectacular. I put it over basmati brown rice.
By mmahaffey77
Fayetteville, NC
on July 19, 2011
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I made this for dinner, after having tried it at Paula's restaurant in in the casino in Cherokee, NC. I can honestly say that the scallops at home turned out perfectly, I used chardonnay as the nearest grocer did not carry sherry. It worked beautifully. I do have to say though that I agree with those who suggest cutting back the flour in sauce, 3 tbs really does make paste I had to use a cup and a half of stock to thin it out enough. On the flip side it you are making for 5-6 people this may be enough sauce just double up on the scallops and mushrooms. Also in the restaurant they served this with a creamy, whipped mashed potato piped around a single serve baking dish, with the scallops in the center, lightly sauced, topped with the cheese, and broiled.......I am going to try this next time at home as it is a wonderful combo. Loved it, loved it.
Thank you Paula!!!!!
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