This mixture features mushrooms, tomatoes, shallots — and plenty of butter.
Sauteed Scallops with Mushrooms and Tomatoes is a recipe from a cookbook published in the 1980s by Glamour magazine. This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic and herbs. In the process a delicious sauce develops.
The dish sings of 80’s cuisine, rich in flavor and texture, armed with butter. While you concoct it, pour yourself a glass of Sauvignon Blanc if you like, and turn on the hit of 1987, “I Wanna Dance with Somebody” by Whitney Houston. Just be careful not to overcook the scallops.Optional plate garnish: 1 large carrot and 1 medium zucchini, each trimmed and cut into diagonal slices, blanched and tossed with a little butter1.
2. Add the remaining oil and butter to the skillet. When hot and butter is melted, add the shallots; cook 1 minute, stirring occasionally. Add the mushrooms and herbs; cook 2 to 3 minutes, or until mushrooms start to give off liquid, stirring occasionally. Add wine and increase heat to high. Cook until wine reduces by half. Stir in the tomato and any accumulated juices from the bowl of scallops, and reduce the sauce, stirring, until thick.
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