Scallops with Wild Mushrooms and Canadian Whiskey Cream

Dinner

Perfectly paired earthy mushrooms and tender briny scallops tied together with rich whiskey cream make this a decadent appetizer. This recipe has the flavours and textures of a 5-star restaurant. Guaranteed to impress your guests; they’ll think you’ve turned pro.

  • Total Preparation Time: 32 minutes

Makes 4 servings

Rating: 0 Stars

Ingredients

8 8 large sea scallops
2 tbsp30 mLOlive Oil
1 1 Lemon, juiced
Salt, and pepper to taste
Canadian Whiskey Cream
2 tbsp30 mLGAY LEA - Salted Butter
1/4 cup50 mLShallots, minced
1 tbsp15 mLGarlic, minced
2 tbsp30 mLOlive Oil
1 cup250 mLPortobello Mushrooms, deveined and thinly sliced
1 cup250 mLOyster Mushrooms, thinly sliced
1 cup250 mLButton Mushrooms, thinly sliced
1/4 cup50 mLWhiskey
3/4 cup175 mLBeef Stock
3/4 cup175 mL35% Cream
1/4 cup50 mLIvanhoe Asiago, grated
1 tbsp15 mLFresh Thyme, chopped
Salt
Pepper
Ivanhoe Asiago, shaved (garnish)
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Instructions

  1. Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, salt and pepper.
  2.  Heat a cast iron skillet or non-stick frying pan over medium high and add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds each side. Remove from pan and serve with Wild Mushrooms and Canadian Whiskey Cream.

Canadian Whiskey Cream

  1. In large skillet, melt butter over medium high; add shallots and garlic. Cook, stirring constantly, for about 2 minutes or until shallots are softened. Add oil, and Portobello, oyster and button mushrooms; cook, stirring frequently, for about 8 to 10 minutes or until liquid is evaporated and mushrooms have browned.
  2. Stir in whiskey and cook to deglaze. Add beef stock, stirring frequently for about 5 minutes or until almost all liquid has evaporated. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three quarters.
  3. Stir in Asiago and thyme, and season with salt and pepper. Serve in wide-rimmed bowls with mushroom mixture on bottom and scallops on top. Garnish with shaved Asiago.  Fresh scallops should have a clean sweet scent to them. Be sure to get them into the refrigerator soon after your stop at the fish market.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca) and Fairmont Hotels
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

8 8 large sea scallops
2 tbsp30 mLOlive Oil
1 1 Lemon, juiced
Salt, and pepper to taste
Canadian Whiskey Cream
2 tbsp30 mLGAY LEA - Salted Butter
1/4 cup50 mLShallots, minced
1 tbsp15 mLGarlic, minced
2 tbsp30 mLOlive Oil
1 cup250 mLPortobello Mushrooms, deveined and thinly sliced
1 cup250 mLOyster Mushrooms, thinly sliced
1 cup250 mLButton Mushrooms, thinly sliced
1/4 cup50 mLWhiskey
3/4 cup175 mLBeef Stock
3/4 cup175 mL35% Cream
1/4 cup50 mLIvanhoe Asiago, grated
1 tbsp15 mLFresh Thyme, chopped
Salt
Pepper
Ivanhoe Asiago, shaved (garnish)
Add to Shopping List

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