Quick and easy recipe! Can be an appetizer or entree. Adapted from the Culina Mundi cookbook.
Roasted Sea Scallops with Porcini
- 20 sea scallops
- 5 tablespoon butter
- salt and pepper
- 2 cups creme fraiche
- 1 teaspoon tomato paste
- 1 bunch chives, chopped
- 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 .
- 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.
- 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.
- Pour layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.