Seared Scallop with Mushroom Ragout and Lemon Butter Pan Sauce

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.

Scallop Ceviche

Ingredients:
6 oz. Fresh Local Sea Scallops (thinly sliced)
½ Tbsp Red Chili Peppers (minced)
¼ cup Poblano Chili Peppers (thinly sliced)
¼ cup Vine Ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2-3 ea. Fresh Lime (juice of)(reserve one for finish)
½ ea.  Fresh Orange (juice of)
1 tsp Fresh Cilantro (chopped)
1 tsp Sea Salt
1 tsp Yuzu Tobiko (available at most Asian grocers)

Method of Preparation:
This one is easy, do all your prep and combine the ingredients to your taste except, save the yuzu tobiko for the topping. Arrange artfully, adjust to your taste with salt and lime.

Serve immediately.