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Seared Scallops With Onion Mushroom Sauce – seared scallops with onion mushroom sauce
Stav Kogan

Seared Scallops With Onion Mushroom Sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp ghee, plus 2 tablespoons for the sauce
  • 2 cups sliced mushrooms (button, cremini, oyster or any assortment of your choice)
  • 1 cup pearl onions, root ends trimmed, peeled and cut in half
  • 12 large scallops (about 1–1½ pounds)
  • 1 tbsp coconut oil
  • ½ cup water
  • 1 tbsp coconut aminos
  • ¼ tsp curry powder
  • Melt 2 tablespoons of the ghee in a large nonstick skillet over medium-high heat. Sauté the mushrooms and onions for 8 minutes, or until slightly browned. Remove from the heat and cover to keep warm.

Method
 

  1. Heat another large skillet over high heat so that it will be hot enough for searing.
  2. Sprinkle the scallops with a little salt and pepper.
  3. Add the coconut oil to the hot skillet and cook the scallops until the edges are browned, about 2 minutes per side.
  4. Remove the scallops to a large plate and cover to keep warm.
  5. Add the water, lemon juice, coconut aminos and curry powder to the skillet in which the scallops were seared. Deglaze the pan with a wooden spoon while bringing the mixture to a boil and then boil for about 2 minutes.
  6. Remove the sauce from the heat, and add the remaining 2 tablespoons ghee, 1 tablespoon at a time, and whisk to combine.
  7. Arrange the scallops, mushrooms and onions on 4 plates and spoon the sauce over each.

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