- 20 large sea scallops, tough ligament removed if attached
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 pound cremini mushrooms, quartered
- 1/3 cup finely chopped shallots
- 2 cloves garlic, finely chopped
- 2/3 cup medium-dry Sherry
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
- Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and saute, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
- Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.