Bay Scallops and baby mushrooms are two of my favorites. So when I found this simple recipe combining the two of them, I was delighted.
The recipe is from the book Pasta Presto. It’s filled with tons of elegant pasta recipes, and this is one of the simpler ones.
What You Need:
- ½ cup (1 stick) of unsalted butter, cut into pieces
- 6 ounces button mushrooms, cut into ¼- inch- thick slices
- 6 medium shallots, finely chopped
- 4 medium garlic cloves, finely chopped or pressed
- 4 ½ cups heavy cream
- 2 tablespoons gin
- 1 tablespoon dry vermouth
- ¾ teaspoon salt
- ¾ pound bay scallops
What You Do:
Melt butter over medium heat in a large saucepan or skillet. Add the mushrooms, shallots and garlic. Sauté until tender (2 – 3 minutes). Add the cream, gin, vermouth and salt. Raise the heat and gently boil until the mixture is thick and reduced by a third to a half (15 – 20 minutes). Stir in the scallops and simmer 2-3 minutes longer. Serve immediately over a delicate cooked pasta such as angel hair or spaghettini.
What I Love:
I love that this recipe is rich and elegant, making it suitable for date night or entertaining special guests. I also love that the ingredients list is relatively short, and the only moderately expensive ingredient is the scallops. It also doesn’t take very long to prepare, compared to some of the fancier meals out there. Check out these articles over at Wise Bread for more affordable seafood ideas, and tips for shopping for fresh fish.
Menu Pairing:
I would serve this with a Riesling or Moscato, both affordably purchased at most grocery stores if you want a decent wine at an affordable price. I’d also pair it with a mescaline salad dressed lightly with garlic-flavored olive oil, and perhaps a round of bruschetta or grissini.
Photo Credit: Maggie Hoffman
