Seared Scallops on Braised Wild Mushrooms

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 4 ounces cremini mushrooms sliced
• 0.3 cup cooking wine dry white
• 1 teaspoon olive oil extravirgin
• 1 teaspoon thyme leaves fresh chopped
• 2 ounces oyster mushroom caps sliced
• 1 teaspoon juice of lemon fresh
• 4 teaspoons olive oil divided
• 0.5 teaspoon salt divided
• 1.5 pounds sea scallops 
• 2 ounces shiitake mushroom caps sliced
• 2 cups watercress trimmed
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat.
2. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saut 2 minutes or until mushrooms begin to soften.
3. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender.
4. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
5. Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Place cornmeal in a shallow dish; dredge scallops in cornmeal.
7. Heat 2 teaspoons olive oil in pan over high heat.
8. Add scallops; cook 3 minutes on each side or until golden brown.
9. Serve over watercress and mushroom mixture.
10. Wine note: No matter how they're prepared, scallops have a flavor that's unique, complex, and earthy, while their texture is almost creamy. And while all sorts of white wines work well, there's a European classic that's not to be missed: albario. Albarios are fresh, superlively, and have light peach, citrus, and almond flavors. Try Burgans Albario 2002 (Ras Baixas, Galicia, Spain), $ -Karen MacNeil