Seared Scallops With Mushroom Truffle Oil - MSNewsNow.com - Jackson, MS

Seared Scallops With Mushroom Truffle Oil

• 3 1/2 teaspoons olive oil, divided
• 12 sea scallops
• salt and pepper to taste
• 1 teaspoon shallots, minced
• 1 teaspoon garlic, minced
• 2 small white mushrooms, sliced
• 2 baby Portabella mushrooms, sliced
• 4 tablespoons unsalted butter
• 1/2 teaspoon white truffle oil
• 1 teaspoon fresh parsley

Heat 1 teaspoon olive oil in a large frying pan over medium-high heat; season scallops with salt and pepper to taste and add to pan. Sear scallops for 3 minutes on one side and 2 minutes on the other; remove from the pan and cover with aluminum foil to keep warm and set aside.

Heat remaining olive oil in a separate frying pan over medium-high heat; add shallots and cook for 2 minutes or until tender and translucent. Add garlic and cook another minute, add mushrooms and cook for 3 to 5 minutes or until mushrooms are tender. Add butter, truffle oil and parsley; heat until butter is melted. Drizzle mixture over cooked scallops before serving.

Serves 4.

*Original recipe from the 25th Anniversary The Fresh Market & Friends Cookbook

Questions? Email Julie Levanway.

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