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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
June 27, 2006
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Pan
Seared Sea Scallops
with
Minted Shitake Mushrooms
and
Dijon
Cream
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Pan
Seared Sea Scallops
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*
1 1/2-2 lbs. sea scallops
1 Tbs. butter
1 Tbs. olive oil
1/4 c. dry white wine |
1 Tbs. Dijon mustard
1/4 c. heavy cream
Kosher salt and pepper to taste |
Prepare Mushrooms and Vegetables as below.
Pull muscles off
scallops and set aside. Heat
a cast-iron skillet; add butter and olive oil.
When pan is hot add scallops in one layer.
Season with salt and pepper.
Sear scallops on both sides 1 minute each (plus or minus
depending on size and thickness); remove scallops from pan, onto a
plate. Deglaze pan with
white wine, scraping up scallop juices. Allow wine to reduce by half.
Whisk in mustard then cream. When sauce has come together pour on
to bottom of 4 serving plates. Tilt
plates to coat the whole bottom. Place
scallops around the perimeter of the plate bottom.
Top each scallop with a bit of mushroom mix.
Place a small mound of sauteed pea tendrils and snow peas in
center of plate and serve.
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Mushrooms
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2 cups
fresh shitake mushrooms, stems removed
1 shallot, minced
1 Tbs. butter
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*
10 mint leaves, chopped
Kosher salt and pepper to taste
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Heat a saute pan; add butter.
Add shallots and saute till tanslucent.
Slice mushrooms and add to shallots; saute till limp.
Season with salt and pepper; stir in mint. Set aside and keep
warm.
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Vegetables
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*
1 bag of pea tendrils, rough chop
* 1/2 lb. snow peas, strings
removed and blanched
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3 Tbs.
olive oil
* 1 clove garlic, minced
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Heat skillet; add oil
and garlic. Once you smell the garlic, add peas and tendrils.
Saute till tendrils limp. Season
with salt. Set aside and keep warm.
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