Sea Scallops Adobo

• 1/2 cup sliced onion
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 2 small bay leaves
• 6 black peppercorns
• 1/2 cup white vinegar
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 2 cups chicken broth
• 1/2 teaspoon fine sea salt, divided
• 3/4 teaspoon freshly cracked pepper, divided
• 1 tablespoon unsalted butter
• 1 portobello mushroom, diced
• 12 medium sea scallops
• 1 tablespoon canola oil
• Garnish: mustard or radish sprouts

1. Saute onion in olive oil in a small saucepan over medium heat. Add garlic, bay leaves, and peppercorns; saute 30 seconds. Add vinegar and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups. Add 1/4 teaspoon sea salt and 1/4 teaspoon cracked pepper; strain sauce through a fine mesh sieve into a bowl. Keep warm.
2. Melt butter in a large nonstick skillet over medium-high heat. Add diced mushroom, and saute until browned and tender; remove from pan, and keep warm.
3. Sprinkle scallops with remaining 1/4 teaspoon sea salt and 1/2 teaspoon cracked pepper. Heat canola oil over medium-high heat until hot. Add scallops, and cook 6 to 8 minutes, turning once. Remove pan from heat; transfer scallops to a platter. Ladle 1/2 cup sauce into pan, scraping to loosen browned bits; return to bowl. Divide sauce among serving plates; top with scallops and sauteed mushroom. Garnish, if desired.

onion, olive oil, garlic, bay leaves, black peppercorns, white vinegar, sugar, soy sauce, chicken broth, salt, freshly cracked pepper, unsalted butter, portobello mushroom, scallops, canola oil, sprouts

Taken from www.myrecipes.com/recipe/sea-scallops-adobo (may not work)