Sometimes I try a new recipe and am very pleased that I have a cooking blog so that I may share with all of you how good it is. This is one of those recipes. It was not only good, not only delicious, but heavenly. Every single bit of my plate was clean at the end because I couldn’t get enough. If you don’t believe me yet, just look at the mouth-watering photos!

Whether or not you like scallops or can even eat shellfish (I’m talking to my Jewish friends out there!) you have to try this recipe for pasta and sauce. You can always add whatever protein you prefer, chicken, tofu, it really doesn’t matter because the sauce, breadcrumbs and spices in this recipe are what make it divine.

I was very excited to find a recipe to use up the button mushrooms from a local farm that we bought at our favorite market around here that sources more than half of its meat and vegetables from local farmers, growers, and ranchers. Shout-out to Cartwrights Market in southern Oregon! I added a small handful of shredded Parmesan cheese and nothing else was needed to make this a fantastic meal. Will definitely make again and again!

Bay Scallop Pan Roast

Recipe from: Marcia Kiesel, Food and Wine, October 2006

Total Time: 25 minutes

Serves: 2

Ingredients:

• 2 Tbsp. unsalted butter
• 1/4 cup fresh bread crumbs, preferably from brioche
• Salt and freshly ground pepper
• 1 Tbsp. vegetable oil
• 3/4 pound bay scallops, cleaned
• 2 large white button mushrooms, thinly sliced
• 1 small shallot, thinly sliced
• 1/2 Tbsp. fresh lemon juice
• 1/4 Tbsp. water
• 1/2 Tbsp. chopped parsley

Directions:

1. In a large skillet, melt 1 tablespoon of the butter. Add the bread crumbs, season lightly with salt and pepper and cook over moderate heat, stirring, until the crumbs are golden brown and crisp, about 3 minutes. Scrape the crumbs onto a plate.
2. Wipe out the skillet. Add the oil and heat until shimmering. Add 1 tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown over high heat, about 2 minutes total. Transfer the scallops to a large, shallow dish.
3. Melt the remaining 1 tablespoon of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid is almost evaporated, about 4 minutes. Add the shallot and cook, stirring, until softened, about 3 minutes. Add the lemon juice and cook for 30 seconds. Add the water and simmer for 1 minute.
4. Return the scallops and any accumulated juices to the skillet and season with salt and pepper. Remove from the heat and stir in the parsley. Spoon the scallops and mushrooms onto plates, sprinkle with the bread crumbs and serve.

SUGGESTED WINE PAIRING: These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis from Burgundy.