Ingredients:
| 8 | large sea scallops (use U10 size) | |
| 2 tbsp | olive oil, divided | 30 mL |
| 1 | lemon, juiced | |
| Salt and pepper to taste | |
| 2 tbsp | butter | 30 mL |
| 1/4 cup | minced shallots | 50 mL |
| 1 tbsp | minced garlic | 15 mL |
| 2 tbsp | olive oil | 30 mL |
| 1 cup | thinly sliced de-veined Portobello mushrooms | 250 mL |
| 1 cup | thinly sliced oyster mushrooms | 250 mL |
| 1 cup | thinly sliced button mushrooms | 250 mL |
| 1/4 cup | whiskey | 50 mL |
| 3/4 cup | beef stock | 175 mL |
| 3/4cup | 35 % whipping Cream | 175 mL |
| 1/4 cup | grated Canadian Asiago cheese | 50 mL |
| 1 tbsp | chopped fresh thyme | 15 mL |
| Salt and pepper | |
| Shaved Canadian Asiago Cheese | |
Instructions:
Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, salt and pepper.
Heat a cast iron skillet or non-stick fry pan over medium-high heat, add remaining olive oil. Once the pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. remove from pan and serve with Wild Mushrooms and Canadian Whiskey Cream.
Wild Mushrooms and Canadian Whiskey Cream:
In a large skillet melt butter over medium-high heat, add shallots and garlic; cook stirring, for about 2 minutes or until shallots are softened. Add oil, Portobello, oyster and button mushrooms; cook stirring frequently, for about 8-10 minutes or until liquid is evaporated and mushrooms have browned.
Stir in whisky, and cook scraping up any bits stuck to the pan to deglaze. Stir in beef stock and cook stirring frequently until almost all the liquid has evaporated, about 5 minutes. Add cream and simmer stirring occasionally, until sauce has thickened and reduced by three quarters.
Stir in Asiago cheese, thyme and season with salt and pepper. Serve in a wide rimmed bowls with mushroom mixture on the bottom, and scallops on top. Garnish with shaved Asiago Cheese.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca) and Fairmont Hotels
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