Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc
INGREDIENTS
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4 shallots, finely diced
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2 lemons, juiced
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4 cups white wine, preferably Muscadet
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4 fresh thyme sprigs
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6 peppercorns
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2 bay leaves
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8 ounces roasted garlic
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4 ounces heavy cream
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32 ounces butter, cubed and cold
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Kosher salt and freshly ground black pepper
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Honey, optional
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1/2 cup canola oil
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24 ounces mixed mushrooms
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4 tablespoons minced garlic
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4 tablespoons minced shallots
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4 tablespoons chopped mixed fresh herbs ( parsley, tarragon, chives, basil)
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Kosher salt and freshly ground black pepper
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12 jumbo sea scallops
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1 cup canola oil, divided
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2 teaspoons kosher salt
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2 teaspoons freshly ground black pepper
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