Here’s a starter or small-plate dish that is elegant, delicious, and surprisingly easy to prepare. I first tasted a version of this dish at one of our local restaurants and was so impressed I had to make my own. After some research, this is what I came up with. The richness of seared scallops and sautéed mushrooms are paired with a simple citrusy sauce that takes only a few minutes to prepare. Serve it as a starter for a more elaborate meal, or as a small-plate alongside a simple green salad for a delightful light meal that you can have on the table in less than a half-hour. Enjoy!

Seared Scallops with Wild Mushrooms and Tangerine Sauce
Serves 2
Ingredients:

6 large scallops (preferably “dry” not chemically treated “wet” scallops; muscle removed
6 ounces of chopped wild mushrooms, stems removed (any combination of shiitake, oyster, or cremini will work)
½ cup tangerine, satsuma mandarin, or clementine juice (pulp removed; I used 7 satsuma mandarin)
2 teaspoons minced shallots
1 teaspoon of fresh thyme leaves chopped (or ¼ teaspoon dried thyme)
a few drops of fresh lemon juice to taste
1 teaspoon corn starch
2 teaspoons butter
pinch of salt
1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

1. Make the Sauce:

Juice the fruit until you have ½ cup; set aside a small amount of juice to combine with the cornstarch.
Add the juice, butter, and salt to a non-reactive saucepan and heat gently until just simmering and the butter has melted
Mix the cornstarch with the remaining juice until smooth and whisk into the simmering juice and butter mixture. Continue stirring until the sauce has thickened. (Don’t bring it to a boil.)
Add the Triple Sec if using and continue to simmer very slowly. If the sauce thickens too much stir in a small amount of water, stirring until you have the consistency you want.
Taste the sauce and adjust the salt and sweetness. If the sauce is too acidic, add a teaspoon of honey at a time until you have the desired sweetness. If the sauce is too sweet, add a few drops of lemon juice until you have the balance you want.
Set aside covered to stay warm (you can reheat the sauce on your stove-top or microwave when ready to serve)

2. Sautée the Mushrooms:

Add a tablespoon of butter to a heavy bottom skillet and sautée the shallots over medium heat for less than a minute before adding the chopped mushrooms and thyme.
Stir until the mushrooms have released their water and they just begin to brown.
Remove from the heat and adjust the salt to your taste. Set aside covered to keep warm.

3. Sautée the Scallops:

Make sure to dry the surface of the scallops well before sprinkling lightly with salt.
Add a tablespoon of oil to a heavy bottom skillet over high heat until the oil just begins to smoke.
Add the scallops around the outer edge of the skillet (that’s where the heat will be uniform); add a knob of butter and baste the scallops with the melted butter. Sear for 2 minutes without moving the scallops; turn over the scallops and cook for another two minutes while basting with the now brown butter.
Remove the scallops from the pan and plate on a small mound of the sautéed mushrooms. Pour a ring of warm sauce around the mound of mushrooms. Enjoy!

Wine pairing: Sauvignon blanc, Chablis, Vermentino, or Albariño are all good choices to pair with this dish. You could also try a dry fruity Rosé.

Print Recipe

This simple wild mushroom paté is filled with umami-richness enhanced with garlic, fresh herbs, brandy, and lemon zest. Add the tangy, garlicky, crunchy crostini and you have a sure-to-please starter or appetizer for your vegetarian and omnivore friends. After you try the gremolata butter on crostini or toast, you may decide to keep a small tub in your fridge to have on hand for other dishes.

Wild Mushroom Paté on Crostini with Gremolata Butter

Serves 4-6
Ingredients

2 tablespoons olive oil
7 tablespoons butter separated (3+4)
3 garlic cloves: 2 finely minced + 1 smashed
1 small red chili pepper, seeds removed and finely chopped
about 2 cups mixed mushrooms, chopped (cremini, oyster, and shitake work well)
1 tablespoon coarsely chopped fresh flat-leaf parsley (or other fresh herb of choice)
1 tablespoon fresh marjoram, or thyme leaves (or combination)
1-2 tablespoons cognac or brandy or Marsala
1-2 tablespoon grated Parmesan cheese (to taste)
½ teaspoon grated lemon zest
salt and freshly ground black pepper
diced pickled apples, pears, or beets, or cornichons for garnish (optional but recommended)
8 slices of baguette less than a ½ inch thick

Make the Gremolata Butter

In a small saucepan or your microwave, melt 4 tablespoons (½ stick) of butter,
Mix in the smashed (or finely minced) garlic, lemon zest, and finely chopped parsley and simmer over low heat for 1 minute.
Pour the mixture into a small bowl and set aside.

Cook the Mushrooms

Heat the olive oil and 3 tablespoons of butter in a frying pan, fry the minced garlic and chili pepper for one minute over medium heat, stirring so you don’t burn the garlic!; then add the mushrooms and saute until the mushrooms have released their water and begin to brown.
Add the brandy and cook until the brandy has almost evaporated.
Stir in the parsley, thyme (or marjoram), and Parmesan and season with salt and freshly ground black pepper and saute for 2 minutes. Remove from heat and set aside.
Optional: for a finer consistency, process the finished cooked mixture in a food processor to your desired texture.

Make the Gremolata Crostini

Using a sheet pan, toast the slices of bread on one side under the broiler until light brown (taking care not to burn)
Turn the slices over and spread about ½ teaspoon of the Gremolata Butter on each slice.
Return the sheet pan with crostini slices to the broiler briefly until golden brown.
Spoon over the mushrooms with optional garnish and serve.

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Seared Scallops with Wild Mushrooms and Tangerine Sauce →

Wild Mushroom Paté on Crostini with Gremolata Butter →

Wild Mushroom Paté on Crostini with Gremolata Butter