Scallops with Shiitake, Enoki and Oyster Mushrooms

By Drjt

Ingredients

• 1/2 pound fresh shiitake mushrooms, sliced
• 1/2 pound oyster mushrooms, sliced
• 3 tablespoons butter
• Salt and freshly ground black pepper
• 1 bunch scallions, diagonally sliced
• 3 or 4 slices fresh ginger
• 1/2 cup dry white wine
• 2/3 cup chicken broth
• 12 large scallops (1 1/2 to 2 ounces each)
• 2 teaspoons peanut oil or canola oil
• Freshly ground white pepper
• 1 package (10 to 12 ounces) enoki mushrooms
• 2 tablespoons chervil leaves or chopped parsley, for garnish

Details

Servings 20
Adapted from winespectator.com

Preparation

Step 1

1. In a large skillet, sauté the shiitake and oyster mushrooms in the butter over high heat for 5 minutes, or until they are browned, 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.

2. Add 1/2 cup of the broth, reserving the rest. Reduce the heat, 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. Note: This can be done up to four hours in advance. Reheat before proceeding.

3. In a nonstick skillet, brown the scallops in the oil over high heat, about 1½ minutes, sprinkling them lightly with salt and white pepper as they cook. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan and let the scallops finish cooking in the heat of the pan.

4. Deglaze the pan used for browning the scallops with the remaining chicken broth, scraping with a plastic spatula to dissolve any browned bits left in the pan. Add the enoki mushrooms to this pan, stirring and tossing them for 1 minute just to heat them through and barely cook them. Season to taste with salt and pepper.

5. Divide the scallops among four to six flat soup bowls. Spoon the mushroom mixture around the scallops and sprinkle the enoki mushrooms over everything. Sprinkle with chervil leaves or chopped parsley. Serves 4 to 6 as an appetizer, or 2 to 3 as a main course.