Seared scallops with watercress and shiitakes

May 17, 2006

Serves 4

3 large or 4 medium bunches watercress 1 1/2 pounds sea scallops, rinsed and patted dry Salt and pepper, to taste 3 tablespoons vegetable oil 1/2 cup white wine 2 tablespoons unsalted butter, cut into cubes 4 ounces shiitake mushrooms, stemmed and roughly chopped 1. Pick off and discard the stems of the watercress. Remove the tiny flap on the side of each scallop; season the scallops generously with salt and pepper.

2. In a large heavy skillet, heat 2 tablespoons of oil over high heat. Add the scallops, leaving at least 1/2-inch between them. Cook on one side, without moving, for 3 minutes. The bottom should be caramel brown. Turn the scallops and cook for another 1 1/2 minutes. Transfer to a plate and keep warm.

3. Add the wine to the skillet and bring to a boil. Let it bubble until nearly evaporated. Tip any juices from the plate of scallops into the wine. Turn the heat to low and whisk in the butter. Taste for seasoning and add more salt and pepper, if you like. Transfer the sauce to a small saucepan; keep warm.

4. In the skillet, heat the remaining 1 tablespoon oil. Add the mushrooms and cook over medium-high heat, stirring often, for 3 minutes. Sprinkle with salt and pepper. Add the watercress, salt, and pepper and toss like a salad until the leaves wilt.

5. To serve, place a bed of watercress and mushrooms on each plate, top with scallops, and drizzle with sauce.

Jill Santopietro