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.