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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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 90.2mg||28 %|
|Sodium 466.3mg||16 %|
|Potassium 1210.3mg||32 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.3g|
|Protein 43.7g||62 %|
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Calories per serving: 277
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