Scallops And Mushrooms (Pan Seared)

• 12 large sea scallops
• 6 tablespoons butter
• 1 bunch scallion (green onions, finely sliced white and green parts)
• 3/4 lb button mushroom (sliced)
• 1 tablespoon garlic (finely minced from jar)
• 1 tablespoon granulated garlic powder
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 4 tablespoons cream sherry

1. In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
2. When butter begins to foam, add the minced garlic, scallions, and mushrooms and saute for 2 minutes, or until tender.
3. Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
4. Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
5. Cover again and continue to saute another 1 or 2 minutes.
6. Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
7. Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
8. Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

scallops, butter, scallion, button mushroom, garlic, garlic, salt, ground black pepper, cream sherry

Taken from www.food.com/recipe/scallops-and-mushrooms-pan-seared-238687 (may not work)