Inspired by John George Vongerichten’s scallop and mushroom soup with ginger and leeks
1 lb scallops
4-5 tbsp unsalted butter
2-3 tbsp sherry
1/2 lb shiitake mushrooms, sliced
2 leeks, sliced
2 tsp ginger, peeled & minced (I’ll likely increase the ginger next time to at least 1 tbsp)
2 tbsp flour
1 cup of milk (or part milk/part cream)
freshly ground black pepper
Saute leeks, mushrooms, sherry and ginger in 3 tbsp of butter until mushrooms and leeks are soft. Sprinkle with flour and stir, until the mixture starts to brown a little. Reduce heat to medium low, pour in milk and stir until sauce thickens to desired consistency.
Panfry scallops in 2tbsp of butter in a skillet over medium heat, until just cooked.
Add scallops to mushroom leek mixture, and heat through, over low heat.
Add freshly ground pepper & sea salt to taste.
Serve with pasta.