Gary’s Famous Pan Seared Scallops with Mushroom Cream Sauce

1 lb. Sea Scallops,the large ones, not Chinese Bay Scallops. If scallops are too large, cut directly in half, top to bottom.

1 cup diced mushrooms
Light Cream
Olive oil
½ Shallot
Brandy
Salt and pepper


1. Slice and dice mushrooms into small pieces (any kind, but preferably not Portobello unless you remove fins under cap). Salt and pepper and cook until done. Set aside.

2. Slice and dice 1/2 shallot. Set aside.

3. Large Bowl with flour to toss scallops. Rinse scallops in tap water, drain well, but do not dry. Toss scallops in flour; coat evenly.

4. In skillet or pan that can take a lot of heat. *Add* a touch of olive oil. Too much oil will draw flavor OUT of scallops. So, oil is used to coat bottom of pan and sear scallops, but not "sit" in too much oil. Salt & pepper pan. Pan should be hot enough to have a bit of grey smoke coming from the olive oil.

5. Add scallops, sear one side until brown, turn and sear other side. Sometimes, larger scallops can be turned on edge to get brown all over. Add oil as needed to make sure pan is still a bit wet looking every so often, but not too much oil.

6. When scallops are cooked and removed from pan, turn heat down to medium, add 1/2 chopped shallots into the pan just used to cook the scallops-add oil if needed- and cook until opaque (2-3 minutes), add cooked mushrooms from above. Add a good splash of Brandy or Whiskey (be careful of flaming here) to glaze the shallots. Cook for 1 minute. Add a bit of cream directly to pan and cook until consistency is acceptable to pour over scallops. Enjoy!