Quick and easy recipe! Can be an appetizer or entree.  Adapted from the Culina Mundi cookbook.

 

Roasted Sea Scallops with Porcini

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0842

 

Ingredients

  • 20 sea scallops
  • 5 tablespoon butter
  • salt and pepper
  • 2 cups creme fraiche
  • 1 teaspoon tomato paste
  • 1 bunch chives, chopped

 

Directions

  1. Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
  2. In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
  3. Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
  4. Pour  layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.

 

 

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