Sea Scallops with Mushrooms and Sherry

• 20 large sea scallops (1 1/2 lb), tough ligament removed if attached
• 1/8 teaspoon black pepperpepper
• 1/2 teaspoon saltsalt
• 2 tablespoons olive oilolive-oil
• 1/2 stick (1/4 cup) unsalted butterbutter
• 1 lb cremini mushrooms, quarteredmushroom
• 1/3 cup finely chopped shallotsshallot
• 2 garlic cloves, finely choppedgarlic
• 2/3 cup medium-dry Sherrysherry
• 1 tablespoon balsamic vinegarbalsamic-vinegar
• 1 tablespoon soy saucesoy-sauce

1. 01Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
2. 02Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
3. 03Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
4. 04Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

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