Scallops And Shiitake Mushrooms With Pea Puree Recipes

SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)

Steps:

• 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.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS

Steps:

• Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
• Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
• Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
• Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.

SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY

Steps:

• Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.