Scallops Two Ways

I decided to do some culinary experimentation and present a food face-off - secret ingredient: scallops. Here's what I came up with:

1.) Seared sea scallops with sauteed chanterelle and baby porcini mushrooms with a roasted red pepper coulis, served over mixed greens:


How to do it: Lightly salt and marinate scallops in good olive oil and minced garlic and shallots to taste, at least 30 min. in a ziploc bag in the fridge before cooking. Slice and saute mushrooms, with red pepper roasting in the broiler. Remove mushrooms from heat and take the red pepper out of the oven to cool, dice and mix into mushrooms. Add fresh thyme and salt and pepper to taste. Sear the scallops on high heat in the marinade oil until golden brown on each side, serving with mushrooms and sprig of fresh parsley on top.


2.) "South of the border" scallops in chili spice rub with tequila lime butter and pepper rings garnish:


How to do it: mix spices in a shallow bowl to create the spice rub - I used equal parts chili powder, cayenne, cumin and a dash of hot paprika for a spicy mixture - and coat scallops evenly with spice rub. Chill scallops, and create the tequila lime butter by pouring dash of tequila (I used Jose Cuervo gold) over about 1-2 tablespoons of butter with the juice of half a lime and grated lime zest to taste. Sear scallops on high heat - the spices will create a crusty blackened edge - and flip to other side, pouring tequila lime butter over top. *Be mindful to stand back from the hot pan when pouring alcohol in it!* Plate the scallops with thinly-sliced pepper rings (I used banana peppers but other varieties will do) and lime wedges with a spring of fresh cilantro.

Taste test these recipes and choose your favorite!