Laraine Derr (Chez Alaska Cooking School, Juneau, Alaska)
Serves 4
Scallops are becoming more of a luxury in Alaska, as more people discover the wonderful qualities of scallops grown in our cold, clean waters. Our best scallops come either from Yakutat or Kodiak. This is a wonderful quick recipe that draws “ooh’s” and “ah’s” from people.
1 tablespoon blended oil (see Chef’s Tips on blended oil, this page)
1½ pounds diver’s/sea scallops, cleaned and muscles removed
1 pound mushrooms
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
4 scallions, thinly sliced
¼ cup heavy cream
½ cup whiskey
Salt and freshly cracked black pepper, to taste
Heat a 10-inch sauté pan until very hot. Add blended oil. Sear the scallops on the flat side in the hot pan, leaving at least 1 inch between each scallop. As soon as you finish putting the scallops in the pan, start turning the first ones. Cook, undisturbed, until they begin to brown (about 2 minutes). Remove to a bowl. Toss mushrooms with lemon juice. Melt butter in the pan that the scallops have been sautéed in, and add mushrooms. Season and cook for 2 minutes. Reduce the heat, and cook until the mushrooms are deeply browned. Add scallions, and lightly sauté. Add cream to the pan, and heat. Add whiskey. Ignite very carefully. Cook until the cream is reduced. Add scallops and juice back to the pan. Season with salt and pepper. Serve with pasta or rice.