Pan Seared Day Boat Sea Scallops Recipe
roasted king oyster mushroom, porcini cream, rouille, crisp shallots
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Ingredients
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Ingredients for Pan Seared Day Boat Sea Scallops
Method
Directions for Preparing Pan Seared Day Boat Sea Scallops
- 1
Prepare the Porcini Cream
Soak the dried porcini mushrooms in warm water for about 30 minutes, then drain and chop. In a saucepan, combine the chopped mushrooms with heavy cream and simmer for 10 minutes. Blend until smooth and season with salt and pepper.
- 2
Cook the King Oyster Mushrooms
Slice the king oyster mushrooms into thin rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Set aside.
- 3
Prepare the Shallots
Finely slice the shallots and sauté them in the remaining olive oil over medium heat until crispy, about 5 minutes. Drain on paper towels and set aside.
- 4
Sear the Scallops
Pat the sea scallops dry with paper towels and season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
- 5
Plate the Dish
On each plate, create a swirl of porcini cream, top with king oyster mushrooms, and place the scallops on top. Garnish with crispy shallots, a sprinkle of red pepper flakes, and chopped parsley. Serve immediately.
