SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC image

Number Of Ingredients 24

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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 ounces roasted garlic
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper
Honey, optional
Mushrooms:
1/2 cup canola oil
24 ounces mixed mushrooms
4 tablespoons minced garlic
4 tablespoons minced shallots
4 tablespoons 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 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

Beurre Blanc: Combine shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add cream. Begin adding butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter added. Strain through a fine mesh strainer. Taste & adjust the seasoning with salt & pepper. If sauce is too acidic, add a bit of honey to balance flavor. Use only a small amount of honey so as not to make the sauce taste too sweet. Cover & keep warm until ready to serve. Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover bottom of the pan. Allow pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add mushrooms and begin to saute until mushrooms are cooked halfway. Add garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In bowl, toss sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute 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 & drizzle with buerre blanc sauce