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
Makes Two Servings
Courtesy of Chef Sharone Hakman
- 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!