1 tbsp Extra Virgin Olive Oil
1 cup flour, for dusting
2 lbs fresh sea scallops, washed and patted dry
1 tbsp butter
2 tbsp herbed basting oil (1 tbsp Extra Virgin Olive Oil, 1/2 tbsp Grape Seed Oil, 1/4 tsp Garlic Oil, 1/4 tsp each of dried thyme and parsley)
1 medium fennel bulb, sliced super-thin
2 garlic cloves, minced
1/2 tsp fresh turmeric, minced
1 medium shallot, minced
4 scallions, sliced
1/2 cup cilantro
1/4 tsp red pepper flakes
1 cup re-hydrated freeze dried shitake mushrooms (let mushrooms soak for a few hours in 1 cup Chardonnay and 1 cup chicken stock)
1 lime, juiced

Dust scallops in flour, set aside. In large saucepan, add olive oil and set heat to medium. Carefully add scallops and allow to brown on each side for 1-2 minutes, turn and brown other side. Add butter and basting oil, brown further for another minute flipping quickly. Remove after 2 minutes into covered dish.

In left over scallop drippings, add garlic, turmeric, shallot, scallion, red pepper flakes and saute for 2 minutes. Add fennel, cilantro, shitake mushrooms (including the mixture the mushrooms were re-hydrated in), lime juice, salt and pepper. Saute until fennel is semi-translucent, then add scallops back - quickly toss for one minute then serve. Serves 4.