Pan-Seared Scallops with Mushrooms & Maple Carrots

Scallops are a favorite we enjoy from time to time.  We always eat wild scallops and usually make a servin

Scallops are a favorite.  We enjoy them from time to time.  We always eat wild scallops and make servings of four scallops each.  Quick and delicious they are one of our favorites we rarely had when the kids were home.  They can be a bit pricey for the large sea scallops but so much less than when eating them at a restaruant.  I like to serve these scallops with thin sliced carrots I blanced quickly, sprinkled with a bit of caraway seed, put in a bowl and drizzled with sugar-free maple syrup. A+ on flavor.  Scallops are good just about any way you make them.  Experiment and enjoy their sweet taste.

8 large, wild sea scallops

2 tablespoon extra virgin olive oil

6 oz of your favorite mushrooms sliced very thin.

1/4 teaspoon dill weed

1/4 teaspoon black pepper

1/4 cup white wine (I use chardonnay.)

1 tablespoon lemon juice.

Heat saute pan until quite hot.  Hold away from heat and add olive oil.  Reduce heat to medium. Stir in mushrooms and cook covered 2 minutes.  Turn mushrooms.  Spoon mushrooms to side of pan and add scallops.  Increase heat to medium high.  Cook 3 minutes covered.  Turn and cook 3 more minutes uncovered, moving scallops about the pan.  In last minute add wine and spices.  Divide mushrooms onto 2 plates.  On top of the mushrooms place 4 scallops. Drizzle with lemon juice.  Enjoy!