Scallops with Mushrooms and Asparagus

How to make Scallops with Mushrooms and Asparagus Recipe

4 SERVINGS

Ingredients:
4 tablespoons Unsalted butter
2 Shallots, minced
3 cups White mushrooms, sliced
2 1/2 cups Asparagus, peeled, cut into 2-inch (5 cm) pieces, blanched
1/4 cup Sherry wine
2 tablespoons Olive oil
12 ounces Scallops, sea or bay
To taste Salt and black pepper
4 tablespoons Parmesan cheese, grated
2 tablespoons Parsley, chopped

Method:
Heat 2 tablespoons (1 ounce, 28 ml) butter and cook the shallots 1 minute.

Add the mushrooms and cook 2 minutes, stirring.

Add the asparagus, cook 1 minute, add the sherry, and set aside.

Using a nonstick pan, heat the oil until very hot.

Season the scallops, and sear until golden brown.

Add the remaining butter halfway through cooking to achieve a nutty flavor.

Divide mushrooms and asparagus among plates and top with scallops.

Sprinkle with Parmesan cheese and parsley, and serve.

Scallops with Mushrooms and Asparagus