Creamy Sautéed Scallops

Although this dish sounds rich and complex, it is not a complicated recipe; it’s one that I found and tinkered with one day when I bought some beautiful large sea scallops at the supermarket.

You know how that goes. I adjusted the ingredients a bit each time I made it. This is the final result.

Ingredients

• SCALLOPS, 2-3 pounds
• FLOUR
• OLIVE OIL
• BUTTER OR MARGARINE, 1 stick
• ROUND ONION (Maui or Vidalia are best), 1 large, chopped fine (Optional: Substitute shallots)
• GARLIC, 3 large cloves, crushed and minced
• GREEN ONIONS, 1/2 cup, chopped
• MUSHROOMS, 8 ounces, thinly sliced
• CAPERS, 1/2 teaspoon
• DRY SHERRY, 1/4 cup
• TOMATO SAUCE, 4 ounces
• HALF AND HALF CREAM, 1/2 cup
• GARLIC SALT, 1/2 teaspoon
• BLACK PEPPER, freshly ground, 1/4 teaspoon

Directions 

1. Dust scallops in flour and sauté in batches in hot oil over medium heat until light golden brown. Wipe pan clean between batches.
2. In a large saucepan, melt butter over medium heat.
3. Add chopped round and green onions, and garlic, and sauté until onions are just clear.
4. Add mushrooms and cook for about 2 minutes.
5. Add scallops and remaining ingredients to pan.
6. Simmer (do not bring to a boil) for about 5 minutes.
7. Serve over pasta or with rice.