Presented by Chef Luca Paris
Host of “A Culinary Journey with Luca Paris”
Co-Owner & Executive Chef
Luca’s Mediterranean Café
Ingredients
- 2
tablespoons unsalted butter
- 1/2
cup diced shallots
- 1/2
pound assorted mushrooms (Shiitake, Oyster, Crimini & Portobello)
- salt
and freshly ground black pepper to taste
- 1
cup white wine
- 1
pound sea scallops
- 1/2
cup heavy whipping cream
- 1
pinch cayenne pepper, or to taste
- 2
teaspoons minced fresh tarragon
- 1
teaspoon lemon zest
- 1/4
cup shredded Gruyere cheese
- 1
pinch paprika
- 8
fresh tarragon leaves
Directions
Melt
butter in a large skillet over medium heat; sauté shallots in the hot butter
until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into
shallots. Turn heat to medium-high and cook, stirring often, until mushrooms
are golden brown, about 10 minutes.
Pour
white wine over mushroom mixture, dissolving any browned bits of food on bottom
of skillet into wine; bring to a simmer. Strain mushroom mixture into another
bowl, reserving mushrooms and cooking liquid separately. Return strained liquid
to skillet and stir in cream. Bring to a boil and cook until cream sauce is
reduced by about half, about 10 minutes stir
cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
In
another sauté pan add butter to a hot pan, Season each scallop with salt.
pepper & cayenne mix.
Sear
each side of the scallop so they become brown and the scallops is translucent.
Be careful not to overcook the scallops
Divide
mushroom mixture onto plates, in the center of each plate place about 3
scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce
drizzle down into mushrooms. Sprinkle lightly with paprika or cayenne.
