Seared Scallops on Braised Wild Mushrooms

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Seared Scallops on Braised Wild Mushrooms

Seared Scallops on Braised Wild Mushrooms is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms.

Ingredients of Seared Scallops on Braised Wild Mushrooms
4 teaspoons Olive oil divided
2 cups Cremini mushrooms sliced (about 4 ounces)
1 cup shiitake mushroom caps sliced (about 2 ounces)
1 cup Oyster mushrooms caps sliced (about 2 ounces)
1/2 teaspoon Salt divided
1/2 teaspoon Black pepper divided
1/4 cup Dry white wine
1 teaspoon Fresh thyme chopped
1 teaspoon Fresh lemon juice
1 teaspoon Truffle oil or extra virgin olive oil
1 1/2 pounds Large sea scallops
1/4 cup Yellow Cornmeal
2 cups Watercress trimmed

Method of Seared Scallops on Braised Wild Mushrooms
1. Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, teaspoon salt, and teaspoon pepper; saute 2 minutes or until the mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushrooms mixture into a bowl. Stir in truffle oil; cover and keep warm.

2. Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with teaspoon salt and teaspoon pepper. Place cornmeal in shallow pan; dredge scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.

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