Bay Scallops in Thyme and Mushroom Sauce

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 pound bay scallops

• 1 cup dry white wine or white cooking wine

• 1/2 cup chicken broth

• 1/4 teaspoon Kosher salt

• 3 tablespoons unsalted butter, divided

• 1/2 pound sliced oyster mushrooms

• 1 small red onion, minced

• 2 tablespoons all-purpose flour

• 1 teaspoon fresh thyme, minced

• 1/2 cup heavy cream

Instructions

1. Lay 1 or 2 paper towels over a baking pan or plate. Place scallops on top and with additional paper towels, lightly pat dry the top and sides of the scallops. 

2. In a stainless steel saucepan, heat oil over medium-high heat, about 1 to 2 minutes.  Gently add scallops. Cook on one side for 2 to 3 minutes. Gently flip and cook for another 2 to 3 minutes.  Once ready, remove scallops onto a plate; set aside. 

3. Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.

4. In a large saucepan over medium-high heat, melt 1 tablespoon butter.  Add mushrooms and onion.  Cover and cook until mushrooms have released their juice; stir occasionally, about 5 minutes.  Uncover and continue cooking mushrooms for another 4 minutes. 

5. Add remaining 2 tablespoons of butter and once melted, mix in flour and thyme.  Continue to cook, stirring occasionally until no dry flour remains and thyme should be fragrant, about 1 minute.   

6. Mix in reserved wine-broth mixture; bring to a simmer and cook until sauce has thickened, about 2 minutes. Stir in heavy cream and return sauce to a simmer; cook until thickened, about 2 to 4 minutes longer. Sauce should coat the back of a spoon.  Remove from heat, stir in scallops and season with salt and pepper to taste.

Adapted from https://www.urbanbakes.com