Location: Home > food > Recipe: Sarah's friend Wes's Scallops and Wild Mushrooms
Recipe: Sarah's friend Wes's Scallops and Wild MushroomsPosted Jul 18th 2007 12:02PM by Sarah J. GimFiled under: Dinner, West Coast, Vegetables, Recipes, How To, America, ShellfishI used to be afraid of scallops. Like few other things for which there is no explanation other than "maybe I was traumatized by it so badly in my childhood that I can't remember it, but I know I hate it," scallops were deep down in there with roast beef, rice krispies treats, cherry-flavored cough syrup, and the entire cuisine of Vietnam. However, in recent months, I have slowly been facing these fears head on.Okay, so I am pretty sure that I still can't eat roast beef and rice krispies treats, but I have had some awesome experiences with scallops.A friend of mine made a dinner of seared scallops that had been seasoned with just basic spices and exotic mushrooms that were sauteed in nothing but butter. Sometimes, the most delicious things are just that uncomplicated. Recipe after the jumpSarah's friend Wes's Scallops on a Bed of Mushrooms1¼ Sticks of Chilled Unsalted Butter (cut into 1 Tbsp pieces)1½ lbs of Assorted Mushrooms, cut into ½" pieces, e.g. Crimini, Procini, Chantrelle, Blue Foot, Oyster, Portobello, Shitake1 tsp Salt2 tsp Lemon Pepper3 tsp Garlic Powder12 Large Sea Scallops (fresh)¼ tsp Extra Virgin Olive Oil2 tsp Shredded Parmesan Cheese1/8 tsp ThymeMelt butter in large sauce pan over medium-heat. Add mushrooms. Saute until the more flavorful mushrooms "release," about 15 minutes. Turn heat to low to keep warm.Heat large skillet over medium to high heat. Add olive oil to skillet. Sprinkle both sides of scallops with salt, lemon pepper, and 1 tsp of garlic powder. Saute until the scallops are opaque in the center, and "browned out" on both sides, about 5 minutes on each side. Add the remaining garlic powder to the mushroom mixture, and stir. Remove the mushrooms with a slotted spoon, and keep warm. Add leftover scallop pan "stuff" to the leftover mushroom "juices", and reduce to a thick sauce. Place mushrooms on plates (4), and top with 3 scallops each. Drizzle sauce over the scallops, and sprinkle thyme over top. Enjoy with friends who don't mind that your house smells of "mushy-fishness"....
|
Artical Related:
Friday Happy Hour: Absolut Pears
Thursday Happy Hour: Vya Vermouth Aperitif Cocktails
Buying organic is a growing trend
Utkin's organic spirits
Picky eating may be in the genes
