Scallops with Wild Mushrooms and Canadian Whiskey Cream | Gay Lea

Ingredients

• 8 large sea scallops
• 2 tbsp (30 mL) olive oil
• 1 lemon, juiced
• salt and freshly ground pepper, to taste
• 2 tbsp (30 mL) GAY LEA - Salted Butter
• 1/4 cup (50 mL) shallots, minced
• 1 tbsp (15 mL) garlic, minced
• 1 cup (250 mL) portobello mushrooms, deveined and thinly sliced
• 1 cup (250 mL) oyster mushrooms, thinly sliced
• 1 cup (250 mL) button mushrooms, thinly sliced
• 1/4 cup (50 mL) whiskey
• 3/4 cup (175 mL) beef stock
• 3/4 cup (175 mL) HEWITT'S - 35% whipping cream
• 1/4 cup (50 mL) asiago cheese, grated
• 1 tbsp (15 mL) fresh thyme, chopped
• salt
• pepper
• asiago cheese, shaved for garnish