I adore scallops, but I'd never been able to sear then quickly enough without overcooking them. The strategy of making sure the scallops were perfectly dry, then giving them the lightest dusting of flour to give the bit of butter something to stick to worked well. And scallops with mushrooms and wine, just yum. I adapted the recipe to make it lower fat, and it was a winner.
Now, to wait till scallops go on sale again.
Scallops with Mushrooms and Wine
1/4 pound fresh shiitake mushrooms
1/4 pound white mushrooms
2 tablespoons butter, divided in half
Salt and freshly ground pepper
1 shallot, diced
1/2 cup dry white wine
3/4 lb sea scallops
spoonful of flour
1 tsp.canola oil
fresh chopped parsley, for garnish
Prepare mushrooms. Bruss off dirt, or gently wipe with moist towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into slivers. Slice the white mushrooms.
Melt 1 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the shallots and wine. Cook the mixture, tossing or stirring. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Add a few more spoonfuls wine if it completely evaporates. Remove from the pan and keep warm. (this can be done in advance, but heat the mushrooms before you add them to the scallops)
Rinse scallops carefully to remove any grit. If they are huge, I slice them in half through the middle. Sprinkle the flour on a large plate. Blot scallops very dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper, and very gently toss in the flour--you just want a very thin dusting.
In a nonstick skillet, heat the 1 tsp. oil and the butter until hot, and add scallops. Brown the scallops over high heat, about 1 minute, then turn to brown the other side. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 1-2 minutes or so. (taste one to make sure it's cooked through to your liking)
Spoon the scallops onto a platter. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.