Pasta Sauces: Scallop Mushroom by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Pasta Sauces >> Scallop Mushroom


	Scallop Mushroom

		SCALLOP AND MUSHROOM SAUCE 1 oz porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes 2 tablespoons unsalted butter 1-2 tablespoons olive oil 3/4 pound sea scallops, the smallest you can find or cut in half horizontally 1 garlic glove, minced 1/2 cup dry white wine 1/2 cup heavy cream salt to taste 1-2 tablespoons chopped fresh flat-leaf Italian parsley or regular parsley 8 oz cooked pasta Strain the porcini mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and chop them roughly. Line a strainer with two paper towels and strain the mushroom water into a bowl to get rid of the sandy deposits. Set aside. Heat the butter and the oil in a large skillet over medium heat. when the butter begins to foam. add the scallops and saute until they are lightly golden, about 2 minutes. add the garlic and the porcini mushrooms and stir for about 1 minute. add 1/2 cup of the reserved mushroom water, the wine and the cream, and season with salt. cook stirring until the liquid is reduced by half and has a medium thick consistency, 2-3 minutes. Turn the heat off under the skillet. Drain the pasta and place it in the skillet with the sauce. stir in the parsley and toss everything quickly over low heat until the pasta and sauce are well combined. Taste and adjust the seasoning and serve.