• 2 lbs fresh sea scallops
• 2 cups chicken stock
• 1 lb salad greens
• 1/2 tsp cracked black peppercorns
• 1 tsp cornstarch
• 1 Tbsp unsalted butter
• 12 shiitake mushrooms, stemmed and sliced
• salt and fresh ground pepper

Rinse and drain scallops. Pat very dry and set aside.

Rinse and drain salad. Heat stock to a boil and blanch salad greens in stock for 10 seconds. Remove immediately and place in cold water and then drain. Purée in food processor to a smooth sauce. Bring chicken stock to a boil, add peppercorns and boil 3 minutes. Add cornstarch, stir 1 minute, then strain into lettuce purée. Stir to belnd

In a nonstick sauce pan brown 1/2 Tbsp butter. Add to lettuce purée and stir to blend. Gently sauté mushrooms in the same buttered pan until they just begin to brown.

In a nonstick skillet melt 1/2 tbsp butter. Just before cooking season one side of the scallops with salt and pepper. Bring to medium high heat and add scallops, seasoned side down and so they are not to close. Cook one side about 2 minutes, until just golden brown, season the top side with salt and pepper and turn over and turn off heat.

Pour the lettuce/ chicken stock sauce onto warmed plates. Place scallops in the sauce, seared side up and top with slices of mushroom. Serve immediately.