Recipe: This recipe for sauteed scallops is a blast from the ’80s

This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic and herbs. In the process a delicious sauce develops.

The dish sings of 80’s cuisine, rich in flavor and texture, armed with butter. While you concoct it, pour yourself a glass of Sauvignon Blanc if you like, and turn on the hit of 1987, “I Wanna Dance with Somebody” by Whitney Houston. Just be careful not to overcook the scallops.

Sauteed Scallops with Mushrooms and Tomatoes

Yield: 4 servings

INGREDIENTS

1/4 cup extra-virgin olive oil, divided use

1/2 stick (1/4 cup) unsalted butter, divided use

1 1/2 pounds bay scallops

All-purpose flour for dusting

Salt and pepper to taste

3 tablespoons minced shallots

1/4 pound mushrooms, sliced

1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1 tablespoon minced fresh basil

1/2 cup dry white wine

1 cup peeled, seeded, chopped tomato

1 garlic clove, minced

2 tablespoons minced fresh parsley

Fresh lemon juice to taste

Optional plate garnish: 1 large (peeled) carrot and 1 medium zucchini, each trimmed and cut into diagonal slices, blanched and tossed with a little butter

DIRECTIONS

1. In a skillet large enough to hold scallops in a single layer, heat 3 tablespoons oil and 1 tablespoon butter on medium-high heat until hot and butter melts. Put scallops in a large colander in sink and dust with flour, shaking off excess. Season with salt and pepper. Cook scallops for 3 to 4 minutes, or until slightly firm to the touch and transfer them to a bowl.

2. Add the remaining oil and butter to the skillet. When hot and butter is melted, add the shallots; cook 1 minute, stirring occasionally. Add the mushrooms and herbs; cook 2 to 3 minutes, or until mushrooms start to give off liquid, stirring occasionally. Add wine and increase heat to high. Cook until wine reduces by half. Stir in the tomato and any accumulated juices from the bowl of scallops, and reduce the sauce, stirring, until thick. Stir in the scallops, garlic, and if needed, additional salt and pepper. Cook until scallops are heated through. Add parsley and lemon juice. Spoon mixture into four ramekins that are set on dinner plates. If desired, surround ramekins with blanched carrot and zucchini slices.

Source: “Gourmet Menus for Contemporary Living” by Evie Righter, Gerald Asher, and Gourmet Magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.