SCALLOPS WITH WILD MUSHROOMS

Scallops With Wild Mushrooms image

Provided by Chef mariajane

Categories Vegetable

Time P30D

Yield 4 serving(s)

Number Of Ingredients 20

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8 large sea scallops
2 tablespoons oil, divided
1 lemon, juice of
salt
pepper
2 tablespoons butter
1/4 cup shallot, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 cup portabella mushroom, thinly sliced, deveined
1 cup oyster mushroom, thinly sliced
1 cup button mushroom, thinly sliced
1/4 cup rye whiskey
3/4 cup beef stock
3/4 cup 35% cream
1/4 cup asiago cheese, grated
1 tablespoon fresh thyme, chopped
salt
pepper
shaved asiago cheese (to garnish)

Steps:

SCALLOPS:.
Toss scallops with 1 tablespoons of the olive oil, lemon juice and salt and pepper.
Heat a cast iron pan over medium-high heat; add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. Remove from pan and serve with whiskey sauce.
WHISKEY SAUCE:.
In a large skillet, melt butter over medium-high heat. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots ar softened.
Add oil, Portobello, oyster and button mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
Stir in whiskey and cook, scraping up any bits that have stuck to the pan. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
Stir in Asiago cheese, and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.
Garnish with the shaved Asiago cheese.