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Ingredients

Beurre Blanc:

• 4 shallots, finely diced
• 2 lemons, juiced
• 4 cups white wine, preferably Muscadet
• 4 fresh thyme sprigs
• 6 peppercorns
• 2 bay leaves
• 8 ounces roasted garlic
• 4 ounces heavy cream
• 32 ounces butter, cubed and cold
• Kosher salt and freshly ground black pepper
• Honey, optional

Mushrooms:

• 1/2 cup canola oil
• 24 ounces mixed mushrooms
• 4 tablespoons minced garlic
• 4 tablespoons minced shallots
• 4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
• Kosher salt and freshly ground black pepper

Scallops:

• 12 jumbo sea scallops
• 1 cup canola oil, divided
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Description

Food Network Invites You To Try This Seared Sea Scallops With Sauteed Wild Mushrooms, Fresh Herb Salad, And Roasted Garlic Beurre Blanc Recipe From Rachael Ray.

Food Network