Scallops with Mushrooms and Whiskey Sauce

Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 1 pound mushrooms, quartered
  • 1 tablespoon fresh lemon juice
  • 2 1/2 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 1 1/2 pounds bay scallops
  • 4 scallions, thinly sliced crosswise
  • 1/3 cup whiskey
  • 1/4 cup heavy cream

Preparation

  1. 1. Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate.
  2. 2. Add 1 tablespoon of the butter to the skillet and melt over high heat. Add the scallops to the pan in an even layer and season with salt and pepper. Cook the scallops undisturbed until they start to brown and some juices are exuded, about 2 minutes. Stir briefly, then transfer the scallops and any accumulated juices to a bowl.
  3. 3. Add the remaining 1/2 tablespoon of butter and the scallions to the skillet. Cook over moderately low heat, stirring, for 1 minute. Add the whiskey and carefully ignite it with a long match. When the flames die down, add the cream, mushrooms and any juices from the scallops. Simmer the sauce until slightly reduced. Add the scallops to the sauce, season with salt and pepper and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scallops with Mushrooms and Whiskey Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy