This is a rich and creamy dish that’s simple to prepare – put a pot of rice on before you start, and you can be seated at the table in 25 minutes. The sherry boosts the flavor of the mushrooms and cuts through the cream; even picky eaters who claim not to like seafood will appreciate this sauce. Serve over seasoned rice, alongside a clean green vegetable like asparagus or broccoli with lemon; salads and bread are a nice accompaniment, as well.
You will need:
- 6 cloves garlic, peeled, smashed, and chopped
- 6 T butter
- ½ lb. mushrooms – crimini, portabellos, morels, or other denser, meatier varieties work best – washed and sliced
- 4 scallions, chopped
- 2 small shallots, minced
- ½ cup dry sherry
- ½ cup parsley, coarsely chopped
- 1 lb. scallops – both baby scallops and large ones will work
- 2 tsp flour
- ½ cup half and half
- salt and pepper
- a couple dashes of nutmeg
- Tabasco to taste
1. Melt the butter in a heavy saucepan, and sauté the garlic and mushrooms.
2. Once the mushrooms release their juices, add the scallions and shallots, and cook until the shallots are translucent.
3. Pour in the sherry, stirring lightly to combine. Add the scallops and parsley and continue to cook for a few minutes. Toss in the flour and mix well, to remove lumps.
4. Slowly pour in the half and half; simmer until the sauce thickens and the scallops are cooked through. Be careful not to overcook. Season with salt and pepper, nutmeg, and Tabasco to taste.
5. Serve immediately over rice or noodles.