Scallops And Wild Mushrooms:
What's Coookin'
Aired on Superstation WGN
Saturday, February 26 and April 23, 2005
Show 208
At the lodge in La Jolla's Torrey Pines Resort, impeccable Chef Jeffrey Jackson prepares a whimsical, delicious,quick and healthy meal that is sure to become a favorite. Jeff roasts a combination of several different sorts of wild mushrooms with shallots, garlic and fresh thyme in several teaspoons of olive oil. A mere two teaspoons of olive oil a day can reduce the risk of heart disease. Wild mushrooms are high in zinc and fiber and have a fantastic earthy flavor. In the same olive oil used for the mushrooms, Jeff sautés sea scallops for several minutes, adding a splash of lemon juice. Scallops are very low in fat. In just fifteen minutes, a royal dish is born!
Roasted scallops and wild mushrooms with thyme
Serves 2
Ingredients:
6 scallops (under 10 per pound)
2 tablespoons medium-bodied olive oil
3 sprigs thyme
½ lemon
1 tablespoon water
1 teaspoon extra virgin olive oil
4 oz. chanterelles (sliced 1/4 - 1/2 inch thick)
4 oz. porcini mushrooms (sliced 1/4 - 1/2 inch thick)
4 oz. shiitake caps (sliced 1/4 - 1/2 inch thick)
1 tablespoon minced shallot
1 tablespoon minced garlic
salt and pepper to taste
Preparation:
Toss sliced mushrooms with the shallot, garlic, a little salt and pepper, and one Tbsp. of medium-bodied olive oil; coat evenly with the oil. Spread out evenly on a baking dish and bake at 400 degrees for 15 minutes, or until the mushrooms are evenly browned. Keep warm. Season scallops liberally with salt and pepper. Heat remaining tablespoons of medium-bodied olive oil in a sauté pan. Brown scallops on one side, turn over, add thyme and roast in a 400-degree oven for about six minutes. Remove the pan of scallops from the stove. Squeeze juice from lemon into the pan and add the extra virgin olive oil. Baste the scallops over low heat for about two minutes. Place the mushrooms onto two warm plates. Return the scallop pan to the burner over a medium flame. Add a tablespoon of water or chicken stock. Shake the pan as it comes to a boil to emulsify the sauce. Adjust the seasoning, add thyme, and spoon the sauce overthe scallops.
To serve: Spoon scallops on the plate over the mushrooms. Drizzle spoonful of sauce from the pan over scallops.