Seared Scallops on Braised Wild Mushrooms
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)"Just happened to buy the fresh organic mushrooms, scallops, and panko today; had the truffle oil and picked fresh watercress from our meadow; mixed in equal parts of fresh parsley with the thyme; recommend dipping the scallops in milk or half-n-half before dredging; and use a bit more oil than with cornmeal; used a bed of watercress, baby spinach, and pea sprouts; Excellente!" - Phlannel
Yield: 4 Ready in 45 minutes
favorite of 308 people 129 people want to try
|4 teaspoonsOlive oil; divided|
|2 cupsCremini mushrooms; sliced (about 4 ounces)|
|1 cupshiitake mushroom caps; sliced (about 2 ounces)|
|1 cupOyster mushrooms caps; sliced (about 2 ounces)|
|1/2 teaspoonSalt; divided|
|1/2 teaspoonBlack pepper; divided|
|1/4 cupDry white wine|
|1 teaspoonFresh Thyme; chopped|
|1 teaspoonFresh Lemon Juice|
|1 teaspoonTruffle oil or extra virgin olive oil|
|1 1/2 poundsLarge sea scallops|
|1/4 cupYellow cornmeal|
|2 cupsWatercress; trimmed|
Seared Scallops on Braised Wild Mushrooms 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.
To get the best crust, be sure your skillet is very hot, and only turn once during cooking.
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