Sautéed Mushrooms and Scallops

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish.  This recipe is quick and easy to make and requires only one pan.  Necessity really is the mother of invention!

Ingredients

• 10 fluid ounces (295 ml) of canned mushrooms (drained)
• 2 tablespoons (30 ml) of butter
• ¼ teaspoon (1.25 ml) of cumin
• ⅛ teaspoon (0.75 ml) of pepper
• 1 small onion, approximately 1.5 ounces (45 g) finely chopped
• 2 cloves of garlic (5-10 g) pressed
• 9 ounces (250 g) of scallops

Preparation

1. Place a medium-sized pan on medium heat then melt butter.
2. Add mushrooms, cumin and pepper. Sauté mushrooms until they brown lightly.
3. Add in onions and garlic, continue to sauté until onions are transparent.
4. Add scallops and sauté until they are cooked throughout.
5. Remove from heat and ready-to-serve.

Sautéed Mushrooms and Scallops by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.