Our European Mushroom Blend is an elegant combination of chanterelle, morel, black trumpet, lobster, porcini and Chilean bolete mushrooms. This classic French culinary approach showcases the blend's earthy, umami-rich flavors with the tenderness of the scallops and asparagus.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
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1 Cup European Mushroom Blend
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4 Fingerling Potatoes, cooked and cooled
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4 Asparagus Spears
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6 Medium Scallops
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1 Tablespoon Olive Oil
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1 Shallot, minced
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1 Garlic Clove, minced
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1 Thyme Sprig, leaves chopped
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1 Tablespoon Butter
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1 Ounce White Wine
Directions
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Rinse mushrooms throroughly with cold water to remove any possible debris, then cover with boiling water for 10 minutes to soak. While mushrooms soak, slice potatoes into 1/4-inch rounds, and cut asparagus into 2-inch pieces.
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Heat large skillet over medium-high heat and add olive oil. Season scallops, add to pan and sear for 1 minute per side. Remove scallops and reserve. Add potato slices to pan and cook for 5 minutes until brown.
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Drain mushrooms and gently squeeze to remove excess water, then place in skillet with asparagus. Cook for 2 minutes, then add shallots, garlic and thyme.
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Stir well, and turn heat to high. Add butter and scallops, and cook for 1 minute. Add wine to skillet and remove from heat.