Photo: c. foodblogchef 2021
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Seared Scallops with Wild Mushrooms and Tangerine Sauce
Serves 2
Ingredients:
- 6 large scallops (preferably “dry” not chemically treated “wet” scallops; muscle removed
- 6 ounces of chopped wild mushrooms, stems removed (any combination of shiitake, oyster, or cremini will work)
- ½ cup tangerine, satsuma mandarin, or clementine juice (pulp removed; I used 7 satsuma mandarin)
- 2 teaspoons minced shallots
- 1 teaspoon of fresh thyme leaves chopped (or ¼ teaspoon dried thyme)
- a few drops of fresh lemon juice to taste
- 1 teaspoon corn starch
- 2 teaspoons butter
- pinch of salt
- 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)
Preparation:
1. Make the Sauce:
- Juice the fruit until you have ½ cup; set aside a small amount of juice to combine with the cornstarch.
- Add the juice, butter, and salt to a non-reactive saucepan and heat gently until just simmering and the butter has melted.
- Mix the cornstarch with the remaining juice until smooth and whisk into the simmering juice and butter mixture. Continue stirring until the sauce has thickened. (Don’t bring it to a boil.)
- Add the Triple Sec if using and continue to simmer very slowly. If the sauce thickens too much stir in a small amount of water, stirring until you have the consistency you want.
- Taste the sauce and adjust the salt and sweetness. If the sauce is too acidic, add a teaspoon of honey at a time until you have the desired sweetness. If the sauce is too sweet, add a few drops of lemon juice until you have the balance you want.
- Set aside covered to stay warm (you can reheat the sauce on your stove-top or microwave when ready to serve)
2. Sautée the Mushrooms:
- Add a tablespoon of butter to a heavy bottom skillet and sautée the shallots over medium heat for less than a minute before adding the chopped mushrooms and thyme.
- Stir until the mushrooms have released their water and they just begin to brown.
- Remove from the heat and adjust the salt to your taste. Set aside covered to keep warm.
3. Sautée the Scallops:
- Make sure to dry the surface of the scallops well before sprinkling lightly with salt.
- Add a tablespoon of oil to a heavy bottom skillet over high heat until the oil just begins to smoke.
- Add the scallops around the outer edge of the skillet (that’s where the heat will be uniform); add a knob of butter and baste the scallops with the melted butter. Sear for 2 minutes without moving the scallops; turn over the scallops and cook for another two minutes while basting with the now brown butter.
- Remove the scallops from the pan and plate on a small mound of the sautéed mushrooms. Pour a ring of warm sauce around the mound of mushrooms. Enjoy!