In Good Taste Recipe: Wild Mushrooms with Scallops

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Wild Mushrooms and Scallops

by Josie Ross

Uniting the splendor of the sea with the glories of the forest, wild mushrooms and scallops come together in this ethereal dish. It is simple and elegant- fast enough for a weeknight meal while special enough to offer to company. Serve over linguine tossed in olive oil, offer a basket of sliced and toasted baguette, and pour a lovely Oregon Pinot Gris. Bon Apetit!

Serves 4

12 large sea scallops (about a pound)

Freshly ground black pepper

4 tablespoons olive oil

3 tablespoons butter

3 shallots, thinly sliced

10 ounces wild mushrooms, like morels or creminis, sliced into ¼ inch pieces

2 tablespoons balsamic vinegar

1 cup pea shoots

Salt and pepper

1 lb linguine, cooked, drained, and tossed with olive oil

Season the scallops with pepper and set aside. In a large sauté pan, heat ½ the olive oil. Add half of the scallops. Let them cook until they are golden brown without moving them to form a nice crust. This will take about five minutes. Remove to a plate; repeat with remaining scallops.

In another large sauté pan, heat the butter. Add the shallots and sauté until softened, about four minutes. Add the mushrooms and toss 3-4 minutes, until softened. Then add the balsamic vinegar and pea shoots. Mix thoroughly, season with salt and pepper. Divide the linguine between four plates, top with mushrooms, and then arrange three scallops over each plate.

Home