1. Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). 2. Drain well and coat with flour, shake off excess flour. 3. Heat butter and oil in a large skillet. 4. Add half the garlic cook a few seconds. 5. Add mushrooms, shallots and remaining garlic. 6. Stir constantly until done, mushrooms should be tender but not overcooked. 7. Add scallops and lemon juice, cook 2-3 minutes (do not over cook). 8. Remove scallops etc and keep warm. 9. Deglaze the pan with a dash of sherry. 10. Pour over scallops and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
