Scallops with black trumpets and cream

Another dish that resulted from finding black trumpet mushrooms in our yard.

1 lb sea scallops (see note below)
1/2 c dried or 1c fresh black trumpet mushrooms
1/4 c minced shallots
1 TB each butter and olive oil
1/2 c excellent white wine (I like a Sancerre)
2/3 c heavy cream
lemon

If using fresh mushrooms, clean carefully and chop coarsely. If using dried, reconstitute in water, drain, and chop. Heat butter and oil in a sauté pan until smoking. Add scallops and sauté until lightly browned and almost fully cooked. Remove to a warm bowl. Reduce heat, add shallots and sauté until limp. Add mushrooms and sauté for a minute or two. Add wine and reduce until almost gone. Add cream and simmer for a few minutes. Season to taste with pepper, salt, and lemon juice. Return scallops to pan and heat thru. Serve over pasta.

Note about scallops: Some scallops are soaked in a phosphate solution before sale. This acts as a preservative, causes them to absorb some water, and makes the scallops pure white. These so-called wet scallops are to be avoided. The absorbed water means you get less actual scallop meat per pound (and I don’t have to tell you what scallops cost!). Also, they are harder to brown because this water comes out in the pan and you end up with simmer scallops – yech. Untreated or dry scallops are much to be preferred. They may look white at a quick glance but are actually a delicate pearl color with subtle variations between individual scallops.

Explore posts in the same categories: Pasta, Seafood

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