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3 Servings | Cook Time: 20 mins | Prep Time: 5 mins

INGREDIENTS
  • 2 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 3/4 lb Sea scallops
  • salt and pepper, to taste
  • 1/2 lb oyster mushrooms, trimmed of hard stems and torn into 1/2-inch strips
  • 2 tsp fresh or 1/2 tsp dried thyme leaves
  • 3 tbsp dry white wine
DIRECTIONS
  1. Heat the butter and oil in a large skillet on medium-high until the butter stops bubbling. Season the scallops with salt and pepper. Lay them in the pan in a single layer with some room between each scallop. Increase heat to high, and don’t move the scallops for about 2 minutes. Allow them to brown well on both sides.
  2. Turn the scallops over, and add the mushrooms and thyme to the pan. Stir to coast the mushrooms with the butter. Cook over high heat until the water that releases from the mushrooms evaporates.
  3. Add the wine and cook for about 1 minute, until evaporated. Season with salt and pepper, and serve immediately.
  4. The reason that the butter should be heated until it stops bubbling is simple. The bubbling is the water that is in the butter boiling away. In order for the butter to achieve temperature, the water must evaporate.