- Yields: 4 servings
- Preparation: 32 minutes
Ingredients
- 8 large sea scallops
- 2 tbsp (30mL) olive oil
- 1 lemon, juiced
- salt and freshly ground pepper, to taste
Canadian Whiskey Cream
- 2 tbsp (30mL) GAY LEA - Salted Butter
- 1/4 cup (50mL) shallots, minced
- 1 tbsp (15mL) garlic, minced
- 2 tbsp (30mL) olive oil
- 1 cup (250mL) portobello mushrooms, deveined and thinly sliced
- 1 cup (250mL) oyster mushrooms, thinly sliced
- 1 cup (250mL) button mushrooms, thinly sliced
- 1/4 cup (50mL) whiskey
- 3/4 cup (175mL) beef stock
- 3/4 cup (175mL) HEWITT'S - 35% whipping cream
- 1/4 cup (50mL) asiago cheese, grated
- 1 tbsp (15mL) fresh thyme, chopped
- salt
- pepper
- asiago cheese, shaved for garnish
Instructions
- Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, salt and pepper.
- Heat a cast iron skillet or non-stick frying pan over medium high and add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds each side. Remove from pan and serve with wild mushrooms and Canadian whiskey cream.
- In large skillet, melt butter over medium high; add shallots and garlic. Cook, stirring constantly, for about 2 minutes or until shallots are softened. Add oil, and portobello, oyster and button mushrooms; cook, stirring frequently, for about 8 to 10 minutes or until liquid is evaporated and mushrooms have browned.
- Stir in whiskey and cook to deglaze. Add beef stock, stirring frequently for about 5 minutes or until almost all liquid has evaporated. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three quarters.
- Stir in asiago and thyme, and season with salt and pepper. Serve in wide-rimmed bowls with mushroom mixture on bottom and scallops on top. Garnish with shaved asiago.
Tips:
- Fresh scallops should have a clean sweet scent to them. Be sure to get them into the refrigerator soon after your stop at the fish market.
