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- 6-8 Jumbo Scallops
- 8 oz. Mushrooms; thinly sliced
- 2 Shallots; finely diced
- 6 Cloves garlic; minced
- 5 Tbsp. Butter
- 1/8 Tsp. Nutmeg
- 1 C. Heavy Whipping Cream
- 2 Tbsp. Lemon Juice
- 3 Tbsp. Brandy
- 1/3 C. Veggie Broth
- Salt and Pepper to taste
- Pat scallops dry with paper towels; salt and pepper both sides.
- Melt 3 Tbsp. of butter in a skillet on Medium/High Heat.
- Add 2 cloves of garlic.
- Saute until fragment.
- Add scallops; cook for 3-4 minutes per side until tops are golden brown.
- Swirl in lemon juice during last 1 minute of cooking time.
- Remove from heat, place scallops on a separate plate.
- Wipe out skillet.
- Melt 2 Tbsp. of butter on Medium/High Heat.
- Add 4 cloves of garlic and shallots; saute for around 1 minute until fragrant.
- Add mushrooms, continue cooking for around 3 minutes until softened.
- Salt and Pepper to taste.
- Add cream, brandy, broth and nutmeg.
- Salt and Pepper to taste.
- Continue cooking and stirring until sauce thickens; around 4 minutes.
- Remove from heat and serve warm sauce over scallops.
