Scallops and Mushrooms in White Wine Sauce

Deedy's favorite food is Scallops so for Mothers Day this year I made this for dinner. Although Mothers Day is tomorrow, I'm leaving on a trip today so we had the Mothers Day dinner early.

Scallops with Mushrooms in White Wine Sauce.

Seared Scallops with Tarragon-Butter Sauce

Got this off of Epicurious. Very good!

Ingredients

1 1/4 pounds large sea scallops, tough ligament from side of each discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon

Directions

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

Grilled Scallops and Nectarines

Made this Scallops dish for dinner last night. Turned out really god.

Baked Scallops and Mushrooms in Garlic Sauce

This is a scallop recipe that we've made many times. Deedy made this for dinner on Valentine's Day.

Ingredients

3/4 lb sea or bay scallops
1/2lb medium mushrooms
3 Tbls olive oil
1/4 cup flour
1/4 cup dry white wine
3 Tbls bread crumbs
3 Tbls onion, minced
1 Tbls parsley, minced
2 cloves garlic, minced
pinch of dried red pepper flakes
salt and pepper to taste

Directions

Rinse scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve stems and caps. Brush a shallow 9" diameter baking dish with t tablespoon of olive oil; preheat oven to 350 degrees.

Toss the scallops with the flour and arrange them with the mushroom caps, in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt and pepper. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake until the mushrooms are soft and the scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.