Yummy In My Tummy

Ingredients:

3 tablespoons Unsalted Butter

4 ounces Shitake Mushrooms, preferably without stems

1 pound Sea Scallops

1/2 teaspoon Herbes de Provence

1/3 cup Dry Vermouth or Dry White Wine

4 Chives

2 containers YIMT Sweet Pea Puree

Salt & Fresh Ground Pepper, season to taste  

Directions: 

Melt 1 1/2 tablespoons of butter in a large, heavy skillet over medium-high heat.  Remove and discard any stems from the mushrooms and thinly slice the caps.  Remove the tough, small strip on the sides of the scallops.  If necessary, cut the scallops to make them as close to uniform in size as possible.  Place containers of YIMT Sweet Peas in pot of hot water to warm.  

Raise the heat under the skillet to high and add the scallops.  Cook for  1 1/2 minutes, turning once halfway through.  Add the mushrooms and cook for 2 minutes.  Add the Herbes de Provence, vermouth, and salt and pepper to taste.  Cook for 3 minutes until the mushrooms are just wilted and the scallops are slightly browned.  To serve, ring a serving platter with the Sweet Pea Puree and place the scallops and mushrooms in the middle.  Sprinkle the dish with chives and serve!