4 tsp unsalted butter
4 large shiitake mushrooms, stemmed and thinly sliced
1 1/2 pound sea scallops
1 Tbsp fresh lemon juice
3/4 tsp kosher salt
freshly ground pepper to taste
2 Tbsp chopped Italian parsley
Melt 3 tsp of butter in a large non stick skillet over medium heat. Add the shiitake and saute until soft about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, 4 to 6 minutes per side. Add 1 Tbsp of butter and stir to coat. Add the lemon juice, salt, pepper and parsley. Divide among 4 plates. Serve immediately.
Yield: 4 servings.
