Chef Bao

155 RECIPES

Simple recipes for everyday home cooking

Pan-Seared Scallop With Mushrooms

The artistry of the final presentation of this seafood and spicy-earthy mushroom dish is top notched. Adding to its appeal is the pan-searing process of the scallops. It uses high heat to seal juices in by forming a flavorful crust. The keys to success are having the pan hot enough that the liquid sizzles or jumps around, and allowing a crust to form before turning.

CUISINES: New American
LEVEL: EASY
TIME: 20 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Scrape out the dark gills of the portobello, and thinly slice.
Step 2
Step 2
Step 2
In medium cast-iron skillet, add oil and fry the portobello and shiitake mushrooms on each side. Remove mushrooms from skillet when dark golden-brown.
Step 3
Step 3
Step 3
Meanwhile, peel and thinly slice garlic. With ginger, cut outer peel off, then slice thin and julienne. Finely dice dill, and cut the lemon in half.
Step 4
Step 4
Step 4
Prepare scallops with salt and pepper on both sides.
Step 5
Step 5
Step 5
Heat the same skillet, and add garlic, ginger, dried red pepper, and cooked mushrooms. Add Sichuan peppercorn, white sesame, salt and pepper, chili flakes, five spice powder, and ground cumin, stir until well mixed. Remove from heat.
Step 6
Step 6
Step 6
In another medium cast-iron skillet, heat oil to hot and seared scallops until lightly golden. Add white wine and flambé; be careful as oil will splatter. Add dill and lemon juice, and continue cooking until tops are golden-brown and the sides look opaque. Don't overcook.
Step 7
Step 7
Step 7
To serve, place scallops in the middle of a white serving plate or platter, add the items from the mushrooms mix on both sides, and place the garnish on top and around the scallops.