|Unsalted butter||7 Tablespoon|
|Finely chopped green onion with tops||1⁄2 Cup (8 tbs)|
|Bay scallops||1 Pound|
|Sliced mushrooms||2 Cup (32 tbs)|
|Seafood stock||1 Cup (16 tbs) (Basic)|
In 12-inch skillet over high heat, melt 4 tablespoons of the butter.
When it comes to a hard sizzle, add scallops and 1 1/2 teaspoons of the Seafood Magic.
Stir to combine.
Cook, stirring frequently, about 3 minutes or until scallops turn from translucent to opaque.
Remove with slotted spoon and reserve.
Add green onions, mushrooms and the remaining Seafood Magic to skillet.
Cook, stirring frequently, about 2 minutes.
Add stock and stir and scrape pan bottom well to get up any browned bits.
Cook, stirring frequently, about 2 minutes or until sauce comes to a boil.
Add remaining butter, whisking it in as it melts, until all butter has melted and is incorporated and sauce is creamy, about 1 1/2 minutes.
Return scallops to skillet, stir to coat with sauce and remove from heat