Seared Scallops On Braised Wild Mushrooms

• 4 teaspoons olive oil, divided
• 2 cups sliced cremini mushrooms (about 4 ounces)
• 1 cup sliced shiitake mushroom caps (about 2 ounces)
• 1 cup sliced oyster mushroom caps (about 2 ounces)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup dry white wine
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh lemon juice
• 1 teaspoon truffle oil or extravirgin olive oil
• 1 1/2 pounds large sea scallops
• 1/4 cup yellow cornmeal
• 2 cups trimmed watercress

1. Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
2. Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.
3. Wine note: No matter how they're prepared, scallops have a flavor that's unique, complex, and earthy, while their texture is almost creamy. And while all sorts of white wines work well, there's a European classic that's not to be missed: albarino. Albarinos are fresh, superlively, and have light peach, citrus, and almond flavors. Try Burgans Albarino 2002 (Rias Baixas, Galicia, Spain), $ -Karen MacNeil

olive oil, cremini mushrooms, shiitake mushroom, oyster mushroom, salt, freshly ground black pepper, white wine, thyme, lemon juice, truffle oil, scallops, yellow cornmeal, trimmed watercress

Taken from www.myrecipes.com/recipe/seared-scallops-on-braised-wild-mushrooms (may not work)