ROASTED SEA SCALLOPS WITH MUSHROOMS

ROASTED SEA SCALLOPS WITH MUSHROOMS image

Yield 4 first-course

Number Of Ingredients 17

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SCALLOPS
8 - 12 large sea scallops
Kosher salt and freshly ground pepper
2 tablespoons peanut oil
3 tablespoons unsalted butter
1 recipe pan-roasted mushrooms
2 tablespoons fresh thyme leaves
1 teaspoon fresh tarragon
PAN-ROASTED MUSHROOMS
4-6 tablespoons EVOO
2 pounds mixed wild mushrooms, thickly sliced
S&P
1-2 shallots, finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoons unsalted butter
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh tarragon (optional)

Steps:

PAN ROASTED MUSHROOMS Haet 1 tablespoon EVOO in large skillet over medium-high heat. Add just enough mushrooms to loosely cover bottom of skillet (you should be able to see bottom between mushrooms). Season with S&P. Cook for 2 minutes, then gently turn over as they brown and soften. Add a little chopped shallot and garlic, some butter and some thyme and tarragon. Continue cooking until tender, about 2 more minutes and transfer to plate. Continue process until all mushrooms are cooked. SCALLOPS Dry the scallops thoroughly with paper towels, then season with S&P. Heat the oil in a large, well-seasoned skillet over medium-high heat until it shimmers. Add the scallops and adjust the heat so the oil sizzles but doesn't smoke. Cook until they begin to brown, about 2 minutes, then turn them and add 1 tablespoon of the butter. Cook, basting them with butter, until they are opaqu and beginning to firm, about 1 minutes more. Arrange them on plates. Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the mushrooms, thyme, tarragon and warm, stirring gently, just until the mushrooms are heated through. Spoon the mushrooms around the scallops and serve.