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Thursday, May 11, 2017

Scallops with Wild Mushrooms and Canadian Whiskey Cream







Perfectly paired earthy mushrooms and tender briny scallops tied together with rich whiskey cream makes this a rich and savory 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.

Course Hors D'oeuvres and Appetizers 
Prep. Time 13 mins 
Cooking Time 25 - 30 mins 
Yields 4 servings

8 large sea scallops, (use U10 size)
2 tbsp (30 ml) olive oil
1 lemon, juiced
Salt
Pepper, to taste
Wild Mushrooms and Canadian Whiskey Cream:
2 tbsp (30 ml) butter
1/4 cup (60 ml) minced shallots
1 tbsp (15 ml) minced garlic
2 tbsp (30 ml) olive oil
1 cup (250 ml) thinly sliced de-veined Portobello mushrooms
1 cup (250 ml) thinly sliced oyster mushrooms
1 cup (250 ml) thinly sliced button mushrooms
1/4 cup (60 ml) whiskey
3/4 cup (180 ml) beef stock
3/4 cup (180 ml) 35 % whipping cream
1/4 cup (60 ml) grated Canadian Asiago cheese
1 tbsp (15 ml) chopped fresh thyme
Salt
Pepper, to taste
Shaved Canadian Asiago cheese

Instructions
Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, salt and pepper.
Heat a cast iron skillet or non-stick fry pan over medium-high heat, add remaining olive oil. Once the pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. remove from pan and serve with Wild Mushrooms and Canadian Whiskey Cream.
Wild Mushrooms and Canadian Whiskey Cream:
In a large skillet melt butter over medium-high heat, add shallots and garlic; cook stirring, for about 2 minutes or until shallots are softened. Add oil, Portobello, oyster and button mushrooms; cook stirring frequently, for about 8-10 minutes or until liquid is evaporated and mushrooms have browned.
Stir in whisky, and cook scraping up any bits stuck to the pan to deglaze. Stir in beef stock and cook stirring frequently until almost all the liquid has evaporated, about 5 minutes.
Add cream and simmer stirring occasionally, until sauce has thickened and reduced by three quarters. Stir in Canadian Asiago cheese, thyme and season with salt and pepper. Serve in a wide rimmed bowls with mushroom mixture on the bottom, and scallops on top. Garnish with shaved Asiago cheese.
Fairmont Hotels & Resorts

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