Sea Scallops with Mushrooms and Sherry

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.1 teaspoon pepper black
• 1 lb crimini mushrooms quartered
• 0.7 cup sherry 
• 2  garlic clove finely chopped
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 1.5 lb scallops 
• 0.3 cup shallots finely chopped
• 1 tablespoon soya sauce 
• 0.3 cup butter unsalted

Equipment

• frying pan

Directions

1. Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total.
3. Transfer to a platter and loosely cover.
4. Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes.
5. Add shallots and garlic and sauté, stirring, 2 minutes.
6. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes.
7. Cut remaining 2 tablespoons butter into small pieces.
8. Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.