We’ve cooked a lot of recipes using scallops (one of my favorites, yet to appear here, is scallops with pancetta 
and pea shoots), but this is my new favorite. We were inspired by a fabulous dinner we ate at the Harvest Vine – one of the best restaurants in Seattle. This recipe combines the buttery flavors of prosciutto melted into the sweet flesh of the scallops, over woody oyster mushrooms. By the way, oyster mushrooms are, in my opinion, one of the hidden treasures of the supermarktet. At least here in the NW, we can get them for about $8 per pound, which is a steal for such a great tasting mushroom.
The Scallops
- 2 Large (U16) Scallops (About 1/2 pound)
- 2 slices prosciutto, preferably imported from Parma or Serrano
- Salt and Pepper
- Preheat the oven to 450°. Prepare the scallops by removing the foot (the tough tissue on one side of the meat). Salt and pepper liberally on both sides.
- Heat a cast iron skillet over medium-high and add enough olive oil to cover the bottom of the pan. Wrap the prosciutto slices around the scallops, tucking the ends so the wrap is tight.
- Once the oil has barely started to smoke, add the scallops to the pan, and immediately place in the oven.
- As the scallops cook in the oven, the fat from the prosciutto will slowly baste the whole package. When done, the scallops will be caramelized on top and the prosciutto will be slightly crispy, about 5 minutes.
The Oyster Mushrooms
- 1 pound oyster mushrooms
- 2 cloves garlic
- 1 shallot
- 1 tsp thyme
- 1/2 tsp paprika
- 1 tbsp butter
- salt and pepper
- Cut the mushrooms of the main stalk, and rinse. Mince the shallot and garlic.
- Heat a skillet over medium heat and add the butter. Once hot, add the garlic and shallots. Cook for about a minute, until soft.
- Add the oyster mushrooms, thyme and paprika. Continue cooking for 5 minutes on medium heat, then reduce to low for another 10 minutes. The oyster mushrooms will be done when they have darkened in color and began to caramelize. Finish with salt and pepper to taste.
