42 sea scallops (about 3 lbs)
6 oz extra virgin olive oil
salt
3 oz hazelnuts, chopped
4 oz butter
12 oz heavy cream
1 oz minced shallot
1 tablespoon minced fresh ginger
2 cups (before cooking) thinly sliced mushrooms
1 oz chopped fresh chives
1 tablespoon chopped fresh thyme
1 oz fresh lemon juice
half a bunch of watercress leaves, stems removed
Saute scallops in 3 oz oil over medium heat until they begin to firm up, about 10-15 minutes. Drain and salt to taste.
Heat oven to 350 and roast hazelnuts until they start to brown, about 5-7 minutes.
Melt butter over a medium heat. Add cream and reduce by two-thirds, until mix starts to thicken.
Saute shallot and ginger over low heat in 1 oz of oil. In separate pan, cook mushrooms in 2 oz of oil over medium heat, about 10 minutes. Drain shallot, ginger and mushrooms, and add to cream reduction. Also add chive, thyme and lemon juice. Add scallops to cream mix.
Plate several watercress leaves on each place. Put several scallops on each plate and spoon some extra cream over the top. Generously sprinkle hazelnuts on top and serve.
Serves 6 as a light entree.