True Day Boat Scallops With Sauteed Shitakes

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By Chef Reynaldo Tovar – The Madison Restaurant 2 oz Vegetable oil 4 Scallops – (6-10’s) 3 oz Shitake mushrooms sliced 3 oz Oyster mushrooms sliced 2 oz Butter 2 oz Meyer lemon juice 1 t Shallots minced 1/2 t Fresh thyme 1 oz White wine 6 oz Unsalted butter cubed 1 oz Chives chopped (for garnish) In a pan, add the lemon juice, thyme, shallots and wine and cook on medium-low heat until half of the liquid is reduced. Whisk in the 6 oz of cubed unsalted butter until it’s all combined. Add salt and pepper to taste and set aside. In another pan over medium-high heat, add the vegetable oil. Season the scallops with salt and pepper and add to the pan to cook for 2 1/2 minutes on each side. Remove scallops and set aside. In the same pan, add the 2 oz of butter, mushrooms, salt and pepper and saute. Place the sauce on the bottom of the plate, then the mushrooms followed by the scallops. Garnish with chopped chives.

True Day Boat Scallops With Sauteed Shitakes

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True Day Boat Scallops With Sauteed Shitakes taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. By Chef Reynaldo Tovar – The Madison Restaurant 2 oz Vegetable oil 4 Scallops – (6-10’s) 3 oz Shitake mushrooms sliced 3 oz Oyster mushrooms sliced 2 oz Butter 2 oz Meyer lemon juice 1 t Shallots minced 1/2 t Fresh thyme 1 oz White wine 6 oz Unsalted butter cubed 1 oz Chives chopped (for garnish) In a pan, add the lemon juice, thyme, shallots and wine and cook on medium-low heat until half of the liquid is reduced. Whisk in the 6 oz of cubed unsalted butter until it’s all combined. Add salt and pepper to taste and set aside. In another pan over medium-high heat, add the vegetable oil. Season the scallops with salt and pepper and add to the pan to cook for 2 1/2 minutes on each side. Remove scallops and set aside. In the same pan, add the 2 oz of butter, mushrooms, salt and pepper and saute. Place the sauce on the bottom of the plate, then the mushrooms followed by the scallops. Garnish with chopped chives.

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