Scallops with Chanterelle Mushroom Sauce

serves two

olive oil
1 clove garlic, smashed and chopped
1 1/2 cups (or one small carton) fresh chanterelles, dirt removed
1/2 tsp fresh thyme leaves
1/4 tsp dijon mustard
3/4 cup dry white wine
1 lb very fresh dry scallops, tough outer muscle removed

Chop chanterelle stems and leave caps whole unless very large. In a small heavy saucepan or dutch oven, heat oil and garlic over medium-low heat, then add chopped chanterelles and stir to coat. Saute 3 minutes, then add thyme, mustard, and white wine. Turn to low and simmer while you prepare your scallops.

Season scallops liberally with salt and pepper. Preheat a heavy cast-iron pan over high heat with a splash of olive oil, then add scallops and do not disturb for three minutes. Flip scallops, then cook until almost opaque in the center (about 2 minutes more.) Remove scallops to a serving plate, then deglaze pan with additional white wine. Add mushroom sauce to scallop pan, stir and scrape any cooked bits from the pan. Pour sauce over scallops and serve immediately.