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)
Category: Main Dish
Cuisine: French
4 teaspoons Olive oil divided
2 cups Cremini mushrooms sliced (about 4 ounces)
1 cup shiitake mushroom caps sliced (about 2 ounces)
1 cup Oyster mushrooms caps sliced (about 2 ounces)
1/2 teaspoon Salt divided
1/2 teaspoon Black pepper divided
1/4 cup Dry white wine
1 teaspoon Fresh Thyme chopped
1 teaspoon Fresh Lemon Juice
1 teaspoon Truffle oil or extra virgin olive oil
1 1/2 pounds Large sea scallops
1/4 cup Yellow cornmeal
2 cups Watercress trimmed
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.
docrixJust 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!
PhlannelTo get the best crust, be sure your skillet is very hot, and only turn once during cooking.
mushkinsExcellent on baby greens if the greens in the recipe are not available. The mushrooms are good for steaks as well.
powelljf3I enjoyed this as a light dinner with whole grain toast
dmlcrg
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