Scallops Charleston

Ingredients

• 2 tablespoons butter 
• 3 tablespoons flour all-purpose
• 0.3 cup basil leaves fresh finely chopped
• 8 ounces mushrooms fresh quartered
• 0.5 teaspoon garlic powder 
• 1 cup gruyere cheese grated
• 0.3 teaspoon paprika 
• 4 servings salt and pepper 
• 0.5 pounds sea scallops fresh
• 1  shallots finely chopped
• 0.8 cup cooking sherry dry white

Equipment

• frying pan
• sauce pan

Directions

1. Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour.
2. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned.
3. Remove scallops from pan.
4. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.
5. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour.
6. Mix well and cook for 2 minutes over low heat, stirring constantly.
7. Pour shallots, mushrooms, and liquid from scallops into flour mixture.
8. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
9. Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned.
10. Serve with wild rice.