Garlic Scallop Saute

Ingredients

250 gr scallops
180 ml milk
40 gr flour
55 gr butter
4 garlic
10 slices mushrooms
2 shallots
5 ml lemon juice

Instructions

Sherry 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.