Extra-yummy dinner tonight:
Seared Scallops on Braised Wild Mushrooms
4 tsp olive oil, divided
2 cups (4 oz.) sliced cremini mushrooms [I weighed out 4 oz. at the market, but it was nowhere near 2 cups.]
1 cup (2 oz.) sliced shiitake mushrooms caps [ditto]
1 cup (2 oz.) sliced oyster mushroom caps [ditto]
1/2 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup dry white wine
1 tsp chopped fresh thyme
1 tsp fresh lemon juice
1 tsp truffle oil [This was my first time buying and using truffle oil. The jury is still out on it—that is, whether it's worth the expense. The dish was wonderful, but was it because of the truffle oil?]
1 1/2 large sea scallops [I used just under 1 1/4 lbs. for the two of us; this recipe is supposed to serve 4—ha!]
1/4 cup yellow cornmeal
2 cups trimmed watercress
Heat 2 tsp olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 tsp salt, and 1/4 tsp pepper; saute 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low. Cook for 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil, cover, and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels, sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 tsp olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over trimmed watercress and mushroom mixture.
Update (11/21/05): I remembered to take a photo this time! It's here.