I made some changes in this, used a little less than a lb of scallops for the two of us and almost double the oyster and shiitake mushrooms(they came in 3.5 ounce packages), scaling up the seasonings proportionately. I also used a more generous amount of oil mixed witih butter to saute, lol.
At the last minute, I decided to make a salad of the watercress with avocado, tomato and red onion dressed with a blue cheese vinaigrette. I had a hard time with a side for this, but Stuffed Potatoes ala Fife with garlic and onion (no cheese) were perfect.
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. To get the best crust, be sure your skillet is very hot, and only turn the scallops once during cooking.
4 teaspoons olive oil, divided
2 cups sliced cremini mushrooms (about 4 ounces)
1 cup sliced shiitake mushroom caps (about 2 ounces)
1 cup sliced oyster mushroom caps (about 2 ounces)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1 teaspoon truffle oil or extravirgin olive oil
1 1/2 pounds large sea scallops
1/4 cup yellow cornmeal
2 cups trimmed watercress
Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1010492
At the last minute, I decided to make a salad of the watercress with avocado, tomato and red onion dressed with a blue cheese vinaigrette. I had a hard time with a side for this, but Stuffed Potatoes ala Fife with garlic and onion (no cheese) were perfect.
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. To get the best crust, be sure your skillet is very hot, and only turn the scallops once during cooking.
4 teaspoons olive oil, divided
2 cups sliced cremini mushrooms (about 4 ounces)
1 cup sliced shiitake mushroom caps (about 2 ounces)
1 cup sliced oyster mushroom caps (about 2 ounces)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1 teaspoon truffle oil or extravirgin olive oil
1 1/2 pounds large sea scallops
1/4 cup yellow cornmeal
2 cups trimmed watercress
Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1010492