these all look great! and your dinner is passed? But,this is one of the quickest, prettiest,most delicious things I have ever had. Oh, and I am not a big scallop fan.
Used mix of mushrooms suggested but, did sub arugula for watercress
Seared Scallops on Braised Wild Mushrooms
Although this dish is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms. To get the best crust, be sure your skillet is very hot, and only turn the scallops once during cooking.
4 teaspoons olive oil, divided
2 cups sliced cremini mushrooms (about 4 ounces)
1 cup sliced shiitake mushroom caps (about 2 ounces)
1 cup sliced oyster mushroom caps (about 2 ounces)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1 teaspoon truffle oil or extravirgin olive oil
1 1/2 pounds large sea scallops
1/4 cup yellow cornmeal
2 cups trimmed watercress
Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.
is from Cooking Light