Seared Scallops on Braised Wild Mushrooms

4 Servings
80% would make this recipe for Seared Scallops on Braised Wild Mushrooms again.

Although this dish 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. (Cooking Light Magazine 8-04)

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Seared Scallops on Braised Wild Mushrooms Ingredients

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

Instructions for 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.

Main Ingredient: ScallopsCuisine: French

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Low Fat Quick Main Dish Appetizers French Scallops Dinner

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by germandude45

To get the best crust, be sure your skillet is very hot, and only turn once during cooking.

mushkins
on Jan 30 2008 11:30AM

Excellent on baby greens if the greens in the recipe are not available. The mushrooms are good for steaks as well.

powelljf3
on Jun 19 2007 12:58AM

Total Time: 0:20
Active time: 0:15

I enjoyed this as a light dinner with whole grain toast

dmlcrg
on Feb 25 2006 10:22AM

I love the combination of peppery watercress with softened mushrooms and crispy scallop. This would be good to serve as a light, salad-like main dish.