This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic and herbs.
In the process a delicious sauce develops. The dish sings of 80’s cuisine, rich in flavor and texture, armed with butter. While you concoct it, pour yourself a glass of Sauvignon Blanc if you like, and turn on the hit of 1987, “I Wanna Dance with Somebody” by Whitney Houston.
Just be careful not to overcook the scallops. Yield: 4 servings 1/4 cup extra-virgin olive oil, divided use 1/2 stick (1/4 cup) unsalted butter, divided use 1 1/2 pounds bay scallops All-purpose flour for dusting Salt and pepper to taste 3 tablespoons minced shallots 1/4 pound mushrooms, sliced 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon minced fresh basil 1/2 cup dry white wine 1 cup peeled, seeded, chopped tomato 1 garlic clove, minced 2 tablespoons minced fresh parsley Fresh lemon juice to taste Optional plate garnish: 1 large (peeled) carrot and 1 medium zucchini, each trimmed and cut into diagonal slices, blanched and tossed with a little butter 1. In a skillet large enough to hold scallops in a single layer, heat 3 tablespoons oil and 1 tablespoon butter on medium-high heat until hot and butter melts.
Put scallops in a large colander in sink and dust with flour, shaking off excess. Season with salt and pepper. Cook scallops for 3 to 4 minutes, or until sligh.
