
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!