Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 0
Total Time (median): 0 : 30 Active Time: 30 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
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.
