This is a very elegant dish and can be accompanied by a variety of vegetables. The first time I used tomato instead of mushroom, but I think it would be delicious with both, so both are included in the recipe. I also used cheese instead of the cream mixture which was more dry, and as it was gruyére it totally overwhelmed the delicate scallops. The reduction is just as creamy, more subtle, and well worth the effort. Plus, wine!
I made the above picture for New Years Eve, served with green beans and a mixture of brown rice, lentils, and onion. The green bean recipe is also included below.
• 5 scallops
• 5-10 mushrooms, diced
• 1 small yellow onion or 2 shallots, diced
• 1 small tomato, diced
• 1 T mixture of parsley, thyme, sage, and tarragon
• 1/4 tsp minced garlic
• 1 bay leaf
• 1 cup dry white wine
• 1/2 c water
• 1/4 c (almond) milk or cream
• 3 T butter
• 1 – 2 T flour
1. Heat mushrooms and half of onions in butter and garlic. Allow to heat for about 10 minutes, then add thyme, salt & pepper, and sage. Cook for 10 more minutes then pour into a gratin pan or baking/pie dish.
2. In the same pan, reduce white wine, water, bay leaf, and rest of onions.
3. Slice scallops-each should create 2 – 3 thin slices. Add to reduction and cook for a few minutes over medium heat.
4. Dice and layer tomato over mushroom and onion mixture. Follow with scallops, arranged in single layer with slight overlap.
5. Remove reduction from pan, pouring into bowl. In same pan, make a roux by combining 2 T butter and 2 T flour over medium heat.
6. When roux is thickened and smooth, add reduction along with milk and cream. Allow to cook over medium heat for a few minutes until thickened. Mix frequently with whisk.
7. Pour liquid over scallops and broil (high) until brown and bubbly. Garnish with fresh herbs, like parsley or thyme.
1 – 2 cups Green beans
2 T Butter
1 T Pure honey
1 T Crushed walnuts
1. Melt 1 T butter over medium heat.
2. Slice tips off fresh green beans and add to pan, mixing to coat with butter.
3. Allow to cook for a few minutes, then drizzle honey on beans, add remaining butter, and stir to coat.
4. Add walnuts and allow to cook until beans are just beginning to be marked by pan and the walnuts are slightly softened.
5. Never ever ever eat canned green beans again