Shelly's Recipe

SCALLOPS CHARLESTON

Category: Fish and Seafood

1 1/2 lbs fresh sea scallops
Salt and pepper
1/2 tsp garlic powder
1/4 tsp paprika
1/4 cup finely chopped fresh basil leaves
Flour, for dusting
3/4 cup sherry or dry white wine
1 shallot, finely chopped
8 oz fresh mushrooms, quartered
2 tbsp butter
3 tbsp flour
1 cup grated Gruyere

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.

In a separate saucepan, melt butter and add 3 tbsp flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.) Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.