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Sea Scallops Adobo

Photo: Con Poulos; Styling: Deborah Williams
Prep time 5 mins
Cook time 25 mins
Yield Makes 4 servings

Ingredients

  • 1/2 cup sliced onion
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 small bay leaves
  • 6 black peppercorns
  • 1/2 cup white vinegar
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 2 cups chicken broth
  • 1/2 teaspoon fine sea salt, divided
  • 3/4 teaspoon freshly cracked pepper, divided
  • 1 tablespoon unsalted butter
  • 1 portobello mushroom, diced
  • 12 medium sea scallops
  • 1 tablespoon canola oil
  • Garnish: mustard or radish sprouts

How to Make It

  1. Sauté onion in olive oil in a small saucepan over medium heat. Add garlic, bay leaves, and peppercorns; sauté 30 seconds. Add vinegar and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups. Add 1/4 teaspoon sea salt and 1/4 teaspoon cracked pepper; strain sauce through a fine mesh sieve into a bowl. Keep warm.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add diced mushroom, and sauté until browned and tender; remove from pan, and keep warm.

  3. Sprinkle scallops with remaining 1/4 teaspoon sea salt and 1/2 teaspoon cracked pepper. Heat canola oil over medium-high heat until hot. Add scallops, and cook 6 to 8 minutes, turning once. Remove pan from heat; transfer scallops to a platter. Ladle 1/2 cup sauce into pan, scraping to loosen browned bits; return to bowl. Divide sauce among serving plates; top with scallops and sautéed mushroom. Garnish, if desired.

Bistro Luneta, San Mateo, California