Garlic Scallop Saute

Course : Seafoods
Serves: 4
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1 pound scallops
3/4 cup milk or enough to cover
1/3 cup flour
4 tablespoons butter and oil
4 cloves fresh garlic -- minced
10 medium fresh mushrooms -- sliced
2 small shallots -- chopped
1 teaspoon lemon juice
1 tablespoons sherry

Preparation / Directions:

Wash scallops well to remove sand. Place in small bowl and cover with milk. Let stand for 10 minutes. Drain well and coat with flour. shake off excess flour and set aside. Melt butter in large skillet, add oil and half the garlic and cook a few seconds. Add mushrooms, shallots and remaining garlic. Stir constantly until done. Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done. Remove scallops to serving platter and keep warm. Add a dash of sherry and deglaze the pan. Pour over scallops and serve.

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