4 tbsp butter or 1/4 cup vegetable oil
1/2 cup chopped shallots or scallions
1 pound small fresh button-size mushrooms
1 1/2 pounds scallops
Salt and ground pepper to taste
1/4 cup freshly grated Parmesan cheese
4 lemon wedges

Procedures :
Heat butter or oil in a large skillet over medium-high heat. Add the shallots and mushrooms and cook about 3 minutes, stirring frequently. Add the scallops and salt and pepper, and cook only 2 minutes more, until the scallops are creamy white and have lost their translucency. Remove to a warmed platter and sprinkle with the Parmesan cheese. Garnish with lemon wedges.
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Category : Fish_And_Seafoods

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