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.

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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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