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Pan Roasted Scallops With Wild Mushrooms And Bacon Braised Cabbage

Ingredients
  Sweet onion 1⁄2 Small, dice
  Garlic 1 Tablespoon, mince
  Olive oil 1 Tablespoon
  White wine 2 Ounce
  Tarragon leaves 1 Tablespoon, dice
  Bacon 4 Ounce, dice
  Cabbage 1⁄2 Cup (8 tbs), chop
  Mushrooms 4 Ounce, slice
  Parmesan cheese 2 Tablespoon, shave
  Madeira wine 2 Ounce
  Salt and pepper To Taste
Directions

MAKING
1. In a large saute pan, render the bacon fat and halfway through the bacon being cooked add in the chopped onion and cabbage to caramelize.
2. Once done, de-glaze with some white wine and adjust seasonings.
2. In the meantime, season the scallops with salt and pepper and saute in a pan on high heat with a tablespoon of olive oil. Cook on all sides and set aside.
3. In the same pan, caramelize the garlic and add the mushrooms to cook.
4. Once caramelized, add Madeira wine and de-glaze.
5. Add the tarragon and let it cook for a few minutes.

SERVING
6. Plate the cabbage, scallops and mushrooms in that order and garnish with Parmesan shavings and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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