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.
*Original recipe from the 25th Anniversary The Fresh Market & Friends Cookbook
Questions? Email Julie Levanway.
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