Wild Mushroom Cream Sauce:
1/4 cup olive oil
3 cloves garlic, minced
1 Tbsp fresh oregano, chopped
1/4 cup shallots (or scallions) chopped
2 ounces dried mushrooms–I used a blend of morels, porcini, Brazilian caps, ivory portabellas, shiitake, and oyster
**Note** Choose any mushrooms that you like or are available, dried or fresh
4 medium white button mushrooms, chopped
salt and freshly cracked black pepper
3 Tbsp parsley
1/2 cup heavy cream
1 Tbsp butter
1 cup beef stock or broth
Pinch of red pepper flakes if you wish — I like to have a little ‘spice kick.’
12 large diver scallops
one zucchini, long and slender works best.
To reconstitute the dried mushrooms–place the mushrooms in a heat-proof cup and pour enough hot water over to cover them completely. You want to make sure they are all completely submerged in the water. Let stand for at least 15 minutes. Next, remove them from the water, rinse, drain, and pat dry on paper towels, give them a nice chop.
Wash the zucchini ( I simply use dish soap and water along with a paper towel to give it a nice wash), and cut off both ends. Pass the zucchini over a mandolin on a nice thin setting (or thicker if you like)–careful, watch those fingers! You need one slice per scallop, and a few more to garnish.
Heat the oil in a large, heavy skillet over medium heat. Add the shallots, garlic, oregano, and mushrooms, and sauté for 3 minutes tossing them from time-to-time.
Add the butter, cream, parsley, and thyme and simmer over low heat for 15 minutes. Season with salt and pepper.
Allow the mushroom mixture to cool sufficient to blend in a blender or food processor. While blending, slowly add the beef stock until a desired consistency is reached. You may want a more liquid sauce, or one with a little body. In any event, watch carefully to get the desired consistency. And of course do a taste test, and add salt & pepper as needed.
For the scallops: Gently rinse under cold running water to clean them, and place on paper towels to drain. Gently (have to be gentle with those scallop) pat them dry. You want to get as much of the moisture out as possible. Then season with salt and pepper on both sides. Wrap each scallop with a slice of zucchini and secure with a toothpick. Heat about two Tbsp olive oil in a heavy bottom or cast iron skillet. You want the oil to be nice and hot–medium high heat–place the scallops in and sear for about 3 minutes…watch the sides of the scallops, and when the translucency is notable from the bottom to mid-way up, you know it’s time to flip them over–then sear for another minute —-and that’s it!
Pour the sauce on a serving plate, place the scallops in the sauce and garnish with fresh oregano, and thin zucchini slices.
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