Seared Sea Scallops with Sauteed Wild Mushrooms Fresh Herb Salad and Roasted Garlic Beurre Blanc
Ingredients
- 4 shallots, finely diced
- 2 lemons, juiced
- 4 cups white wine, preferably Muscadet
- 4 fresh thyme sprigs
- 6 peppercorns
- 2 bay leaves
- 8 ounces roasted garlic
- 4 ounces heavy cream
- 32 ounces butter, cubed and cold
- Kosher salt and freshly ground black pepper
- Honey, optional
- 1/2 cup canola oil
- 24 ounces mixed mushrooms
- 4 tablespoons minced garlic
- 4 tablespoons minced shallots
- 4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
- Kosher salt and freshly ground black pepper
- 12 jumbo sea scallops
- 1 cup canola oil, divided
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
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