Sea Scallops with Mushrooms and Sherry

Directions

1. 1.

   Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.

2. 2.

   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.

3. 3.

   Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, 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.

4. 4.

   Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.