ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Scallops on Braised Wild Mushrooms

Yield 4 servings (serving size: about 4 1/2 ounces scallops, 1/2 cup watercress, and 1/2 cup mushroom mixture)
Although this dish is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms. To get the best crust, be sure your skillet is very hot, and only turn the scallops once during cooking.

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 cups sliced cremini mushrooms (about 4 ounces)
  • 1 cup sliced shiitake mushroom caps (about 2 ounces)
  • 1 cup sliced oyster mushroom caps (about 2 ounces)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup dry white wine
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon truffle oil or extravirgin olive oil
  • 1 1/2 pounds large sea scallops
  • 1/4 cup yellow cornmeal
  • 2 cups trimmed watercress

Nutrition Information

  • calories 252
  • caloriesfromfat 26 %
  • fat 7.3 g
  • satfat 1 g
  • monofat 4.3 g
  • polyfat 1.1 g
  • protein 31.8 g
  • carbohydrate 14.3 g
  • fiber 1.7 g
  • cholesterol 56 mg
  • iron 1.8 mg
  • sodium 578 mg
  • calcium 69 mg

How to Make It

  1. Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.

  2. Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.

  3. Wine note: No matter how they're prepared, scallops have a flavor that's unique, complex, and earthy, while their texture is almost creamy. And while all sorts of white wines work well, there's a European classic that's not to be missed: albariño. Albariños are fresh, superlively, and have light peach, citrus, and almond flavors. Try Burgans Albariño 2002 (Rías Baixas, Galicia, Spain), $ -Karen MacNeil