Ingredients Jump to Instructions ↓

  1. 8 large sea scallops (use U10 size)

  2. 2 tbsp olive oil, divided

  3. 1 lemon, juiced

  4. Salt and pepper to taste

  5. 2 tbsp butter

  6. 1/4 cup minced shallots

  7. 1 tbsp minced garlic

  8. 2 tbsp olive oil

  9. 30 mL

  10. 1 cup thinly sliced de-veined Portobello mushrooms

  11. 1 cup thinly sliced oyster mushrooms

  12. 1 cup thinly sliced button mushrooms

  13. 250 mL

  14. 1/4 cup whiskey

  15. 3/4 cup beef stock

  16. 3/4cup

  17. 35 % whipping Cream

  18. 175 mL

  19. 1/4 cup grated Canadian Asiago cheese

  20. 50 mL

  21. 1 tbsp chopped fresh thyme

  22. 15 mL

  23. Salt and pepper

  24. Shaved Canadian Asiago Cheese

Instructions Jump to Ingredients ↑

  1. Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, salt and pepper.

  2. 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.

  3. Wild Mushrooms and Canadian Whiskey Cream:

  4. 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.

  5. 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.

  6. Stir in 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.

  7. Credit: Dairy Farmers of Canada ( ) and Fairmont Hotels ©


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