Scallop:
6 cleaned Maine Sea Scallops
2 tablespoons vegetable oil
1 tablespoon butter
Salt and Pepper to taste
Method Of Preparation:
Heat vegetable oil in pan.
Add seasoned scallop and sear on first side till golden brown.
Turn and repeat on other side. Add butter to finish.
Mushroom Ragout:
2 tablespoons vegetable oil
6oz crimini mushrooms, sliced
6oz shitake mushrooms, sliced
2 tablespoons butter
1 large shallot, chopped
3 sprigs thyme
3 tablespoons sherry cooking wine
1 tablespoon heavy cream
Method Of Preparation:
Heat vegetable oil.
Add mushrooms and sauté on high heat till water is evaporated and becomes golden in color.
Add butter.
Add shallot and thyme. Cook until tender.
Deglaze with sherry.
Add cream to finish.
Pan Sauce:
Juice of 1 lemon
Zest and segments of 1 lemon
3 tablespoons butter
2 sprigs chopped thyme
Method Of Preparation:
Juice, zest, and segment lemons.
Use scallop pan and add butter.
Add thyme and lemon zest.
Add lemon juice and segments, reduce slightly.