Garlic Scallops and Oyster Mushrooms

Garlic Scallops and Oyster Mushrooms

Garlicky Scallops

Prep Time: 30 minutes

Cook Time: 6 minutes

4 Jumbo Scallops

1 cup water

2 tablespoons lemon juice

1 teaspoon kosher salt

1 tablespoon ghee

1 teaspoon melted butter

1 clove minced garlic

Combine the water, lemon juice and salt to create a brine. This will help to draw out any phosphates or water weight that may have been added to the scallops. This step will help you get a good sear on your scallops.

Brine scallops for 30 minutes, then rinse and pat dry.

In heavy skillet over high heat, heat ghee until shimmery and slightly smoky.

Sprinkle the top of each scallop with a pinch of kosher salt and immediately place in skillet salted side down. Don’t crowd the scallops in the pan, keep them well-separated.

Let cook undisturbed for three minutes.

Turn and cook the other side for 3 minutes.

Remove scallops to rest and turn down heat to medium for the oyster mushrooms.

Brush tops of scallops generously with melted butter and garlic.

Oyster Mushrooms

Prep Time: 5 minutes

Cook Time: 5 minutes

1 bunch oyster mushrooms

1 green onion thinly sliced

1-2 cloves minced garlic

1 wedge lemon juice

2 tablespoons butter

Separate the oyster mushroom into individual petals. Slice in half any that are very large or shaped like tulips.

Melt butter in skillet over medium heat.

Place mushrooms in skillet in single layer and cook until skillet side is browned. Flip and cook the other side.

Make room in the skillet for the green onion and garlic. Squeeze lemon juice over all contents.

Gently remove mushroom petals and arrange on plate or serving dish. Spoon garlic and onions over the petals.