SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)
Provided by á-25087
Number Of Ingredients 12
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.
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Analyn Abales,Becker
[email protected]This recipe was a great way to use up some leftover scallops. I'll definitely be making it again.
Dorothy Mbula
[email protected]I loved the presentation of this dish. It was so elegant and impressive.
Md Suman
[email protected]This dish was a bit too rich for my taste. I would recommend using a lighter sauce next time.
Peter Elochukwu
[email protected]Overall, I thought this recipe was pretty good. I would make a few minor changes next time, but I would definitely make it again.
MD.Ariful Islam
[email protected]I would have liked the recipe to include more detailed instructions on how to prepare the scallops.
Douglas Vyonku
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Amir Nawaz Khan
[email protected]I found this recipe to be a bit too salty. I would recommend using less soy sauce next time.
Amemeka Rubben Kwame
[email protected]The scallops were cooked perfectly, but the mushrooms were a bit bland.
Dwayne Spence
[email protected]This recipe was easy to follow and the dish turned out great. I'll definitely be making it again.
Sboui Aziz
[email protected]I was a bit skeptical about the combination of scallops and mushrooms, but I was pleasantly surprised. The flavors worked really well together.
Sanjida Rahman
[email protected]This dish was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious meal.
Dan “Dan” Luvu
[email protected]I've never cooked with shiitake and oyster mushrooms before, but I'm so glad I tried this recipe. They were the perfect complement to the scallops.
Thunder chu
[email protected]This dish was absolutely delicious! The scallops were perfectly cooked and the mushrooms were so flavorful. I loved the combination of textures and flavors.