Pan Seared Scallops with Mushroom and Tomato Topping
Ingredients:
1 lb Scallops
10-12 oz Cherry Tomatoes, halved
2 Portobello Mushrooms, medium diced
1 - 8 oz container Shitake Mushrooms, medium diced
3/4 cup Shredded Parmesan Cheese
1/2 cup Fresh Basil, roughly torn
1 tsp Dried Parsley
1/4 tsp Red Pepper Flakes
1 Tbsp Butter
Olive Oil
Salt and pepper to taste
Instructions:
Drizzle about 1 tbsp olive oil in a pan and heat over medium until hot.
Add the mushrooms and cook, stirring often, for 8 minutes.
Add the tomatoes, parsley, and red pepper flakes. Cook stirring often 6-7 minutes until tomatoes release liquid.
Add the garlic, cook stirring constantly 1 minute.
Add the basil, cook stirring constantly for 1-2 minutes until wilted.
Sprinkle the cheese over the tomato/mushroom mixture, cover the pan and remove from heat.
Pat the scallops dry with a paper towel and season with salt and pepper.
In another pan, heat butter and about 1 tbsp olive oil over medium-high until hot.
Add the scallops and cook for 2 minutes per side until cooked through.
Remove scallops from pan and plate dish with scallops and tomato/mushroom topping either on the side or over the scallops.