Scallops & Wild Mushrooms and Canadian Whiskey Cream

By á-2421

Ingredients

• 8 large sea scallops
• 2 T olive oil, divided
• 1 lemon, juiced
• Salt & pepper to taste
• Wild Mushroom & Canadian Whiskey Cream
• 2 T butter
• ¼ cup minced shallots
• 1 T minced garlic
• 2 T olive oil
• 1 cup thinly sliced de-veined Portobello mushrooms
• 1 cup thinly sliced oyster mushrooms
• 1 cup thinly sliced button mushrooms
• ¼ cup whiskey
• ¾ cup beef stock
• ¾ cup whipping cream
• ¼ cup grated Canadian Asiago cheese
• 1 T chopped fresh thyme
• Salt and pepper
• Shaved Canadian Asiago Cheese

Preparation

Step 1

Sauce:

In a large skillet melt butter over medium-high heat, add shallots and garlic; cook stirring for about 2 minutes or until shallots are softened. Add oil, mushrooms and cook stirring frequently for about 6-8 minutes or until liquid is evaporated and mushrooms have browned. Stir in whiskey and cook, scraping up any bits stuck to the pan to deglaze. Stir in beef stock and cook stirring frequently until almost all the liquid has evaporated, about 5 minutes. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three quarters. Stir in Asiago cheese, thyme and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top. Garnish with shaved Asiago Cheese.


Toss scallops with 1 T olive oil, lemon juice, salt and pepper. Heat a pan over medium-high heat, add remaining olive oil. Once the pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. Remove from pan and serve with Wild Mushroom and Canadian Whiskey Cream.