Seafood: Scallops with Shiitake and Oyster Mushrooms

By á-3151

Ingredients

• 1/4 pound fresh shiitake mushrooms
• 1/4 pound oyster mushrooms
• 3 tablespoons butter, plus more for scallops
• Salt and freshly ground pepper
• 3 scallions, diagonally sliced
• 3 slices fresh ginger
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 10 large sea scallops [3/4 pound total or a little more]
• flour for dredging
• canola oil
• fresh chopped parsley, for garnish

Details

Adapted from keyingredient.com

Preparation

Step 1

Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise.

Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding.

Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side, trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so.

Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.