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Tofu Scallops with Mushrooms and Sherry

Ingredients: 1 Pound(s) tofu scallops 217/10000 Ounce(s) black pepper 869/10000 Ounce(s) salt 1 Ounce(s) olive oil 1/8 Pound(s) margarine 1 Pound(s) mushrooms 1/3 shallot 2 Ounce(s) garlic 2/3 sherry 1/2 Ounce(s) balsamic vinegar 1/2 Ounce(s) soy sauce 326/625 Pound(s) flour Directions: Pat scallops dry and sprinkle with flour, pepper and salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking then cook scallops, turning over once, until browned well and just cooked through, 5-7 minutes total. Transfer to a platter and loosely cover. Heat 2 tablespoons of margarine in skillet over moderately high heat until foam subsides, then saute mushrooms stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and saute, stirring, 2 minutes. Add Sherry, vinegar, Soy sauce and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2minutes. Cut remaining 2 tablespoons of margargine into small pieces. Remove skillet from heat and stir in margarine until incorporated. Spoon sauce over scallops. Comments: Holiday treat
Tofu Scallops 1 Pound(s) tofu 2 Ounce(s) olive oil 3/4 Ounce(s) water 2 sea salt Directions: Cut tofu into bite-sized pieces. Gently toss in oil. Dissolve sea salt in water. Add tofu and marinade (cover and refrigerate) for half an hour.
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