Seared Scallops on Braised Wild Mushrooms
Recipes » Main Dish » Main Dish - Other
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!" - PhlannelYield: 4 Ready in 45 minutes
Cuisine: FrenchMain Ingredient: Scallops
80% would make again (reviews)
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Notes 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.
Notes
To get the best crust, be sure your skillet is very hot, and only turn once during cooking.
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Seared Scallops on Braised Wild Mushrooms Reviews
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Amazing, so flavorful, and I loved the use of corn meal to crisp the scallops. I did think that the use of salt and pepper on the mushrooms was too gratuitous, though - it was overpowering, when I was looking forward to a truffle-focused dish.
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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!
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To get the best crust, be sure your skillet is very hot, and only turn once during cooking.
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Excellent on baby greens if the greens in the recipe are not available. The mushrooms are good for steaks as well.
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I enjoyed this as a light dinner with whole grain toast
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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.
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[I made edits to this recipe.]
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To get the best crust, be sure your skillet is very hot, and only turn once during cooking.
[I posted this recipe.] |
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