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

Seared Scallops with European Mushrooms


  • 1 Cup European Mushroom Blend

  • 4 Fingerling Potatoes, cooked and cooled

  • 4 Asparagus Spears

  • 6 Medium Scallops

  • 1 Tablespoon Olive Oil

  • 1 Shallot, minced

  • 1 Garlic Clove, minced

  • 1 Thyme Sprig, leaves chopped

  • 1 Tablespoon Butter

  • 1 Ounce White Wine

  • Kosher Sea Salt Flakes


  1. 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.

  2. 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.

  3. 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.

  4. Stir well, and turn heat to high. Add butter and scallops, and cook for 1 minute. Add wine to skillet and remove from heat.