Here’s a starter or small-plate dish that is elegant, delicious, and surprisingly easy to prepare. I first tasted a version of this dish at one of our local restaurants and was so impressed I had to make my own. After some research, this is what I came up with. The richness of seared scallops and sautéed mushrooms are paired with a simple citrusy sauce that takes only a few minutes to prepare. Serve it as a starter for a more elaborate meal, or as a small-plate alongside a simple green salad for a delightful light meal that you can have on the table in less than a half-hour. Enjoy!

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!

Wine pairing: Sauvignon blanc, Chablis, Vermentino, or Albariño are all good choices to pair with this dish. You could also try a dry fruity Rosé.