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.

How to Make It

Step 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.

Step 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.

Step 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

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Ratings & Reviews

bjane1's Review

March 26, 2013
These scallops were devine....the cornmeal added a wonderfully crisp coating. The wild mushrooms and watercress were new foods for us and we enjoyed every bite.

Belladonna714's Review

July 02, 2011
This one was a little weird for me. The mushrooms were delicious but I'm not sure they're a great pairing for scallops. I also didn't care for the corn meal coating...much prefer plain old Wegmans pan-searing flour!! I substituted spinach for the watercress because that's what I had on hand, but honestly I'm not exactly sure what that added to the dish either. I served with cauliflower puree, (yum!). Would not make this again.