Scallops Champignon Recipe
Summary
Main IngredientScallop
Ingredients
| Unsalted butter | 7 Tablespoon | |
| 1/2 cup finely chopped green in all onion tops | ||
| 1 pound bay scallops | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| 1 cup Basic Seafood Stock | ||
Directions
In 12-inch skillet over high heat, melt 4 tablespoons of the butter.
When it comes to a hard sizzle, add scallops and 1 1/2 teaspoons of the Seafood Magic.
Stir to combine.
Cook, stirring frequently, about 3 minutes or until scallops turn from translucent to opaque.
Remove with slotted spoon and reserve.
Add green onions, mushrooms and the remaining Seafood Magic to skillet.
Cook, stirring frequently, about 2 minutes.
Add stock and stir and scrape pan bottom well to get up any browned bits.
Cook, stirring frequently, about 2 minutes or until sauce comes to a boil.
Add remaining butter, whisking it in as it melts, until all butter has melted and is incorporated and sauce is creamy, about 1 1/2 minutes.
Return scallops to skillet, stir to coat with sauce and remove from heat
When it comes to a hard sizzle, add scallops and 1 1/2 teaspoons of the Seafood Magic.
Stir to combine.
Cook, stirring frequently, about 3 minutes or until scallops turn from translucent to opaque.
Remove with slotted spoon and reserve.
Add green onions, mushrooms and the remaining Seafood Magic to skillet.
Cook, stirring frequently, about 2 minutes.
Add stock and stir and scrape pan bottom well to get up any browned bits.
Cook, stirring frequently, about 2 minutes or until sauce comes to a boil.
Add remaining butter, whisking it in as it melts, until all butter has melted and is incorporated and sauce is creamy, about 1 1/2 minutes.
Return scallops to skillet, stir to coat with sauce and remove from heat
Chef
