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Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc (Rachael Ray) Recipe

Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc (Rachael Ray) Recipe

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Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc (Rachael Ray)

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Ingredients:

Serving

4 shallots, finely diced
2 lemons, juiced
4 cups white wine , preferably muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 oz roasted garlic
4 oz heavy cream
32 oz butter, cubed and cold
kosher salt and freshly ground black pepper
honey , optional
1/2 cup canola oil
24 oz mixed mushrooms
4 tbsp minced garlic
4 tbsp minced shallots
4 tbsp chopped mixed fresh herbs ( parsley , tarragon , chives , basil)
kosher salt and freshly ground black pepper
12 jumbo sea scallops
1 cup canola oil, divided
2 tsp kosher salt
2 tsp freshly ground black pepper

Directions:

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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3030.04 Kcal (12686 kJ)
Calories from fat	2576.5 Kcal
		% Daily Value*
Total Fat	286.28g	440%
Cholesterol	526.46mg	175%
Sodium	1945.86mg	81%
Potassium	1045.93mg	22%
Total Carbs	82.67g	28%
Sugars	13.48g	54%
Dietary Fiber	11.75g	47%
Protein	15.29g	31%
Vitamin C	39.2mg	65%
Vitamin A	2.8mg	95%
Iron	5.2mg	29%
Calcium	205.7mg	21%

Amount Per 100 g
Calories	310.9 Kcal (1302 kJ)
Calories from fat	264.37 Kcal
		% Daily Value*
Total Fat	29.37g	440%
Cholesterol	54.02mg	175%
Sodium	199.66mg	81%
Potassium	107.32mg	22%
Total Carbs	8.48g	28%
Sugars	1.38g	54%
Dietary Fiber	1.21g	47%
Protein	1.57g	31%
Vitamin C	4mg	65%
Vitamin A	0.3mg	95%
Iron	0.5mg	29%
Calcium	21.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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