Food Network: Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc

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Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc
Recipe courtesy Chef Michael Jordan at Rosemary's Restaurant

Ingredients
Beurre Blanc:
4 shallots, finely diced
2 lemons, juiced
4 cups white wine, preferably Muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 ounces roasted garlic
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper

Honey, optional

Mushrooms:
1/2 cup canola oil
24 ounces mixed mushrooms
4 tablespoons minced garlic
4 tablespoons minced shallots
4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
Kosher salt and freshly ground black pepper

Scallops:
12 jumbo sea scallops
1 cup canola oil, divided
2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

Instructions
Beurre Blanc:
Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and
roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry,
leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the
butter, 1 cube at a time, whisking continuously. As each cube incorporates into
the sauce, add another until all butter has been added. Strain through a fine mesh
strainer. Taste and adjust the seasoning with salt and pepper. If you feel that
the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use
only a small amount of honey so as not to make the sauce taste too sweet. Cover

and keep warm until ready to serve.

Mushrooms:
Place a saute pan over high heat and add enough canola oil to just cover the
bottom of the pan. Allow the pan to preheat until you just begin to see light
wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the
mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue
to saute, keeping the mushrooms moving at all times. When the mushrooms are just
cooked through add the fresh herbs to the pan and season with salt and pepper, to
taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep
warm while you saute the scallops.

Scallops:
In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each

scallop evenly on both sides with salt and pepper. Put a saute pan that is large
enough to hold the scallops in 1 layer without them touching over high heat. Add
enough canola oil to just cover the bottom of the pan. Allow the pan to preheat
until you begin to see light wisps of smoke coming from the oil. Add the scallops
to the pan carefully and allow them to get a deep golden brown color. Turn the
scallops and allow the second side to get the same golden brown color. If you want
the scallops to be more cooked, place the scallops in a preheated 350 degree F
oven until they reach the desired doneness. Serve with mushrooms and drizzle with
buerre blanc sauce.