Steam Whistle Scallops
This recipe was submitted by James Kirkland, from Liaison College in Barrie, Ontario.
James is an aspiring young chef who is currently attending Liaison College, Barrie, Ontario. He is enrolled in the Cook Basic Program and has several years experience as a short order and breakfast cook and is now advancing his skills in Culinary College.
Place olive oil, mushroom slices and Canadian bacon in a frying pan, and saute over medium heat, until bacon begins to brown. Turn mushrooms often, as the slices will be thick.
Saute the scallops in the bacon-oil mixture remaining in the skillet, until the edges of the scallops turn gold and look a bit frayed around the edges (less than a minute). Place sautéed scallops on top of mushrooms on plates, and return skillet to heat.
Deglaze the skillet with Steam Whistle Pilsner, and butter whisking well to emulsify and get all the bits of bacon stirred into the sauce add lemon juice. Spoon on top of scallops, top with a grind of pepper and a bit of salt, and serve while warm
- 3 giant sea scallops
- 0.5 cup (125 ml) Steam Whistle Pilsner
- 1 portabello mushroom, cut into 4 slices
- 2 slices Canadian bacon, cut into matchstick slivers
- 1 tbsp (15 ml) olive oil
- 4 fresh basil leaves
- Cracked pepper and sea salt, to taste
- 2 tsp (10 ml) butter
- 1 tsp (5 ml) lemon juice