Our Family of Brands

Bay Scallops in Thyme Mushroom Sauce

2 Tbsp. butter
2 Tbsp. onion, diced fine
2 carrots, julienned
2 cups mushrooms, sliced
1 tsp. The Spice Hunter French Thyme
1 lb. bay scallops
¼ cup white wine
¼ tsp. salt
¼ tsp. The Spice Hunter Coarse Black Pepper

Rinse scallops in colander and set aside. Melt butter in large skillet over medium heat. Add onions, carrots, mushrooms, salt, and pepper and sauté. Reduce heat to low, cover, and let simmer 5 minutes or until carrots are tender. Combine wine and thyme, add to pan and simmer 2 minutes. Add scallops, stir. Cover and cook 4-5 minutes or until scallops have turned opaque and are springy to the touch. Take care not to overcook. Using a slotted spoon, place scallops and vegetables on serving dish. Raise heat to high and reduce pan juices to desired consistency. Pour over scallops.