Scallops and Mushrooms in Cream Sauce
David Vestal made this for us on a visit to Portland a couple of years ago, a couple of days after we served him the broiled shrimp. This dish is as delicate as the shrimp are earthy.
Ingredients
3 tbsp butter
2 pints scallops
salt and pepper to taste
2 tbsp shallots, finely chopped
2 cups fresh mushrooms, sliced
12 cherry tomatoes
1/4 dry white wine
1 cup heavy cream
1 tbsp parsley, finely chopped
Instructions
Heat butter in large skillet (large enough for the scallops not to be crowded) until quite hot but not browning. Add scallops, sprinkle with salt and pepper and cook over high heat for 1 to 2 minutes, until lightly golden. Remove scallops and keep warm. Add shallots, cooking briefly. Add mushrooms and cherry tomatoes, stirring to cook evenly for about 1 minute. Add wine and reduce liquid by half. Add cream and salt and pepper to taste. Reduce liquid over high heat about 3 minutes. Add scallops, swirl in remaining butter, sprinkle with parsley and serve over rice.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.