Decadence.
Indulgence.
Super freakin' easy.
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| Minced 1/4 shallot |
Mike was away visiting his family for a few days so I had a minor shellfish festival for one.
I could have eaten this every day, but sadly, scallops can get pricy fast.
As do shiitake mushrooms.
But both are totally worth it.
After you clean your mushrooms with a damp cloth or paper towel and slice them to your desired size, sauté them in a bit of olive oil and butter on medium. (Maybe 1TBSP olive oil and 1 Tsp butter.)
Once they are browned, season with salt, stir, and then set them aside for later.
Do not wipe down the pan.
Add a new TBSP of butter to the pan, and once it melts place your scallops in it. Cook roughly 3 minutes per side.
Once you flip the scallops, add some frozen baby peas to the other side of the pan, as they only need about 3 minutes to heat through, but they can lower the temperature in the pan, so keep them on the opposite side as the scallops.
I also added about 1/4 of a shallot that I had chopped finely in with the peas.
Once the scallops are seared on both sides (but still tender and slightly uncooked at their middle) I remove the scallops, add a splash (1/4 cup) of marsala wine to the pan, add the mushrooms back in, and stir to combine while the wine reduces down to just a small drizzle
Plate it up and drizzle the remaining marsala-butter sauce over the scallops.
Devour.
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