City Palate

The Entertaining Issue - November December 2017

Scallops with Wild Mushroom Sherry Cream Sauce
Nov/Dec 2008
This is a wonderful, simple mushroom sauce that dresses up anything from meat to pasta. You can make it with or without the scallops and add fresh button mushrooms for more mushroom flavour.

¼ c. diced bacon
2 T. olive oil
1 small onion, diced
2 garlic cloves, minced
1 T. fresh thyme, minced
½ t. ground nutmeg
¾ c. dried wild mushrooms: rehydrate in 2 c. hot chicken stock until plump
¼ c. Oloroso sherry
1 c. whipping cream
3 lbs scallops, cut into thick slices
Salt and pepper
1 lb spaghettini
Parmesan cheese

Cook the bacon in the oil in a large sauté pan over medium heat. Cook until the bacon renders its fat, then add onion, garlic, thyme and nutmeg. Continue cooking until the onions and garlic begin to soften and caramelize slightly.

Drain the wild mushrooms, reserving the soaking liquid. Stir the mushrooms into the onion and garlic mixture. Cook for 5 minutes, then pour in 1 cup of the reserved chicken stock, sherry, and cream. Reduce over medium-high heat until the sauce begins to thicken and the mushrooms are soft, about 10 minutes. Add the scallops and cook for another 3 minutes or until the scallops are just cooked: better to undercook then overcook. Add salt and pepper to taste. Remove the pan from the heat, and keep warm while you cook the pasta.

Bring a large stockpot of water to a boil, add pasta, and cook until al dente. Drain. Spoon the pasta into wide, shallow bowls and top with the scallop cream sauce. Finish with fresh grated or shaved parmesan. Serves 4 to 6.

Seafood