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Sharone Hakman - Pan Seared Scallops with Maitake Mushrooms and Herbs

Sharone Hakman - Pan Seared Scallops with Maitake Mushrooms and Herbs
Sharone Hakman is making a restaurant-quality dish that is easy enough to get on the table in under 10 minutes.
Pan Seared Scallops with Maitake Mushrooms and Herbs
Course:
Dinner
Time:
Makes Two Servings
Courtesy of Chef Sharone Hakman
INGREDIENTS:
  • 6 fresh scallops (size u10)
  • 1 package of maitake mushrooms
  • 2 tablespoon avocado oil
  • 2 tablespoon butter
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped italian parsley zest of 1 lemon
  • juice of half a lemon
  • 1/4 cup of extra virgin olive oil
  • pinch of chili flakes (optional)
  • salt and pepper to taste

PAN SEARED SCALLOPS WITH MAITAKE MUSHROOMS AND HERBS DIRECTIONS:

Scallops: Heat a sauté pan to medium-high heat. Add oil, then scallops. Sear on one side for about 30-45 seconds or until the golden edge appears in the bottom. Turn over and finish with butter. Remove from pan and place on rack (this keeps your crust intact)

Mushrooms: Heat a sauté pan to medium-high heat. Add oil, then mushrooms. Sear on one side for about 30-45 seconds or until the golden edge appears in the bottom. Turn over and finish with butter. Remove from the pan.

Sauce: Combine all ingredients in a bowl and whisk together.

Plate: place mushrooms in the center of the plate. Top with scallops and drizzle sauce over. Enjoy!

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