More Scallop Stuff (Scallops Sautéed with Mushrooms)

And since yesterday’s scallop recipe was so well received, here’s another. 

Big, fleshy scallops that have not been brined, essentially selling you salty water instead of seafood, are best for any sauté dish.  This preparation plays on the texture and sweetness in scallops, pairing them with earthy mushrooms and rich cream.  Scallops are sautéed in a combination of oil and butter, so that you get the butter flavor and are able to hold the high heat necessary to properly sear them.  The “mushroom flour” provides concentrated flavor and is something that I may have invented or at least I don’t remember who I stole it from. 

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Scallops Sautéed with Mushrooms (serves 4)

16 large, dry scallops

1/2 cup flour

2 oz. dried shitake mushrooms, stemmed (easily available at Asian markets)

1 tbs. salad oil

1 tbs. unsalted butter

8 oz. shitake mushrooms, stemmed and thinly sliced

1 tsp. shallots, finely chopped

1/2 cup dry white wine

1/2 pt. heavy cream

salt and freshly ground white pepper

To make the mushroom flour:

Powder the dried shitake mushrooms by chopping them in a food processor.  Shake out the large pieces in a wire strainer and combine the shitake powder with the flour.  Store tightly covered in a cool place.

To make the sauté:

Heat a large sauté pan on the top of the stove on high.  Dredge the scallops in the mushroom flour, shaking off any excess.  Add the oil and butter.  Heat the pan until the butter turns a hazelnut color, then sear the scallops.  Season with salt and pepper.  When the scallops have sear, turn them with tongs and sear the other side.  Lower the temperature slightly and cook the scallops until they have firmed, but have not toughened.  Remove the scallops and hold them in a warm place.

In the pan where you sautéed the scallops, sauté the shallots and shitake mushrooms for just a minute, deglaze the pan with the wine.  Season with salt and pepper.  Reduce by half.  Add the cream.  Reduce to a coating consistency.  Adjust the seasoning with salt and pepper.

On warmed plates, spread the mushroom cream sauce evenly them place 4 scallops on each plate.  Serve immediately.