Seared Scallops Mushrooms Recipe
Served 4 | Prep & cook Time: 20 mins
8 large sea scallops, lightly season with pepper
8 large mushrooms, sliced
3 tablespoon Oil
Salt & pepper
Olive oil for drizzle (optional)
Fresh chopped dill for garnishing
Heat 2 tablespoons oil in a large non-stick skillet over high heat. Add the scallops and pan seared until golden brown, 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Collect juice leaking out from scallops into a small bowl.
Heat the remaining 1 tablespoon oil over medium-high heat. Add mushrooms, cook stirring occasionally until they begin to give off liquid, about 3 minutes. Switch to small heat, add scallop juice into the mushrooms and a pinch of salt, stir. Transfer mushrooms to 4 serving plates while leaving the liquid in the skillet, cook the mushroom sauce until reduced and thickened.
Arrange the scallops on the serving plates, you may drizzle them with small amount of olive oil. Top with the thickened mushrooms sauce on the mushrooms and scallops. Garnish with freshly chopped dill.
I bought dry non-treated Hokkaido Scallops, the size is about 2″ diameter. They are sashimi grade.
If the mushroom sauce takes too long to thicken, you may add a little liquid starch to the sauce and cook to thicken.
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