Recipe by Chef Nick Normile
Ingredients:
1 Pint Whole Shitake Mushrooms, cleaned
Red Wine
1 Cup Heavy Cream
1 Shallot, minced
2 Cloves Garlic, minced
4 Scallops
1 Stick Butter
Thyme
2 Cloves Garlic, crushed
Canola Oil
Salt/Pepper
Directions:
1. Heat two large, heavy pans over medium high heat with a film of canola oil on the bottom.
2. In the meantime, season the scallops with salt on both sides.
3. When the oil is just smoking in the pans, add the scallops to one, and the mushrooms to the other.
4. After about two minutes, or whenever the mushrooms begin to turn brown on the bottom, stir them around and add salt, pepper, garlic and shallots to their pan.
5. Deglaze the mushrooms with around ¼ cup of red wine and when that is almost gone, add the cream.
6. When the scallops are a deep brown on the bottom, flip them over and add the butter, thyme and garlic to the pan.
7. With a spoon, baste the scallops with the butter.
8. When the cream cooks down to a thick rich consistency, the mushrooms are ready. Remove them from the heat.
9. After about 6 minutes the scallops will be done. Remove them from the pan.
10. Place a few spoonfuls of the creamed mushrooms into the pan, and place two scallops on top.
Serves 2.
