1 1/2 pounds sea scallops
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 c. fresh basil, finely chopped
3/4 c. dry white wine
1 shallot, finely chopped
8 ounces mushrooms, quartered
2 Tbsp unsalted butter
3 Tbsp flour
Season the scallops with salt and pepper to taste, garlic powder, onion powder, and paprika.
Saute the scallops in olive over medium high heat until browned on both sides; about 5 minutes total time.
Remove the scallops from the pan and keep warm on a platter. Put into the pan, with the drippings, the white wine, shallot and the mushrooms. Cook for 3 or 4 minutes.
In another saute pan, melt butter over medium heat and add in the 3 Tbsp of flour. Cook over low heat for 2 minutes, stirring or whisking constantly. Pour the wine, shallot, mushroom mixture into the flour mixture. Stir.
Stir in the basil and the scallops. If the sauce is too thick, thin it with a little chicken stock.
Warm through and serve.
Adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen