PAN SEARED SCALLOPS

WITH SHALLOTS, WILD MUSHROOMS,

AND ARUGULA

2 tablespoons butter

2 tablespoons olive oil

2 medium shallots, sliced into thin rings

1 pound wild mushrooms thinly sliced

(chanterelles, shitake, or oyster),                 

1/4 cup sherry

salt and pepper

20 large sea scallops (fresh day boat preferred)

4 cups packed baby arugula leaves or coarsely chopped arugula

1. Melt butter in a large skillet over medium-high heat. Add shallot rings and mushrooms, and stir to coat with oil. Cook for 2 to 3 minutes, until mushrooms are lightly browned, stirring frequently. Stir in sherry, and cook until mushrooms and shallots are soft and golden-brown, 4 to 5 minutes longer. Season with salt and pepper.

2. While mushrooms are cooking, heat olive oil a large, heavy skillet over medium-high heat. Dry scallops thoroughly. Season with pepper and sear on one side, without turning, until golden, about 3 minutes. Turn scallops over, reduce heat to medium, and continue cooking, uncovered, until scallops are barely opaque in the center, about 3 minutes longer.

3. Transfer mushrooms from pan to a plate and cover to keep warm. Rinse arugula, shake dry, and with water still clinging to the leaves, drop into the hot mushroom pan. Stir to cook until just wilted, about 1 minute.

4. To serve, divide arugula between four individual plates, arranging in a circle. Mound mushrooms in the center of each arugula circle. Arrange scallops on top of mushrooms, and serve immediately.

By Lisa Turner

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