Sea Scallops Adobo

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

Preparation

1. 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. 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. 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.