Scallops and forest mushrooms
Jul. 31st, 2005 09:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsTook my chanterelles and King Trumpets and fresh shallots from yesterday's farmer's market, along with fresh sea scallops from Andronico's and made this. It was exquisite, and so easy. Served with jasmine rice and steamed broccoli crowns and Ferrari-Carano Fumé Blanc..
From Oregon's Cuisine of the Rain by Karen Brooks
1 lb sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/3 cup chopped scallions, or 4 shallots, minced
1 lb fresh seasonal mushrooms such as chanterelles or morels, sliced
1/2 cup dry vermouth or dry sherry (I used sherry)
1/2 teaspoon freshly grated nutmeg (the recipe calls for 1/8 teaspoon, but I used more and it really worked)
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper
1. Pat the scallops dry. Lightly coat them with the flour. Heat the olive oil in a skillet over medium high heat. Add the scallops and sauté, stirring frequently, until the scallops are opaque, 4 to 5 minutes. Transfer the scallops to a bowl and set aside.
2. Add the butter, garlic, and scallions or shallots to the skillet and sauté over medium heat for 3 minutes. Add the mushrooms and continue to sauté for 3 to 5 minutes. Add the vermouth or sherry, nutmeg, cayenne, and salt and white pepper to taste. Raise the heat to high and stir until the liquid reduces and thickens, 3 to 5 minutes.
3. Return the scallops and any accumulated juices to the skillet. Cook just until the mixture is heated through. Adjust the seasonings and serve.
From the kitchen of Chris Maranze
From Oregon's Cuisine of the Rain by Karen Brooks
1 lb sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/3 cup chopped scallions, or 4 shallots, minced
1 lb fresh seasonal mushrooms such as chanterelles or morels, sliced
1/2 cup dry vermouth or dry sherry (I used sherry)
1/2 teaspoon freshly grated nutmeg (the recipe calls for 1/8 teaspoon, but I used more and it really worked)
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper
1. Pat the scallops dry. Lightly coat them with the flour. Heat the olive oil in a skillet over medium high heat. Add the scallops and sauté, stirring frequently, until the scallops are opaque, 4 to 5 minutes. Transfer the scallops to a bowl and set aside.
2. Add the butter, garlic, and scallions or shallots to the skillet and sauté over medium heat for 3 minutes. Add the mushrooms and continue to sauté for 3 to 5 minutes. Add the vermouth or sherry, nutmeg, cayenne, and salt and white pepper to taste. Raise the heat to high and stir until the liquid reduces and thickens, 3 to 5 minutes.
3. Return the scallops and any accumulated juices to the skillet. Cook just until the mixture is heated through. Adjust the seasonings and serve.
From the kitchen of Chris Maranze
