Seared Sea Scallops with Sautéed Wild Mushrooms
Ingredients:
Beurre Blanc:
4 shallots, finely diced
2 lemons,
juiced
4 cups white wine, preferably Muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 ozs roasted garlic
4 ozs heavy
cream
32 ozs butter, cubed and cold
Kosher salt and freshly ground
black pepper
Honey, optional
Mushrooms:
1/2 cup canola oil
24 ozs mixed
mushrooms
4 tbsps minced garlic
4 tbsps minced shallots
4 tbsps
chopped mixed fresh herbs (parsley, tarragon, chives, basil)
Kosher salt
and freshly ground black pepper
Scallops:
12 jumbo sea scallops
1 cup canola oil,
divided
2 tsps kosher salt
2 tsps freshly ground black pepper
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Preparation:
Beurre Blanc:
Combine the
shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic
in a small sauce pot. Bring to a boil and reduce until almost dry, leaving
about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1
cube at a time, whisking continuously. As each cube incorporates into the
sauce, add another until all butter has been added. Strain through a fine mesh
strainer. Taste and adjust the seasoning with salt and pepper. If you feel that
the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to
use only a small amount of honey so as not to make the sauce taste too sweet.
Cover and keep warm until ready to serve.
Mushrooms:
Place a sauté
pan over high heat and add enough canola oil to just cover the bottom of the
pan. Allow the pan to preheat until you just begin to see light wisps of smoke
coming from the pan. Add the mushrooms and begin to sauté until the
mushrooms are cooked halfway. Add the garlic and shallots to the pan and
continue to sauté, keeping the mushrooms moving at all times. When the
mushrooms are just cooked through add the fresh herbs to the pan and season
with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning,
if necessary. Cover and keep warm while you sauté the scallops.
Scallops:
In a bowl, toss the
sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both
sides with salt and pepper. Put a sauté pan that is large enough to hold
the scallops in 1 layer without them touching over high heat. Add enough canola
oil to just cover the bottom of the pan. Allow the pan to preheat until you
begin to see light wisps of smoke coming from the oil. Add the scallops to the
pan carefully and allow them to get a deep golden brown color. Turn the
scallops and allow the second side to get the same golden brown color. If you
want the scallops to be more cooked, place the scallops in a preheated 350
°F oven until they reach the desired doneness. Serve with mushrooms and
drizzle with Beurre blanc sauce. |
