Cream of Mushrooms, Scallops, and Toasted Walnuts

Cream of Mushrooms and Scallops Recipe

Scallop Ingredients
  • 11-12 oz of Portobello mushrooms, roughly chopped
  • 7-8 oz of button mushrooms, roughly chopped
  • 7 oz of shallots or onions, coarsely chopped
  • 3-4 Cloves of garlic, coarsely chopped
  • 1 Quart of chicken stock
  • 1 Quart of heavy whipping cream
  • Canola oil
  • 12 scallops, chopped in 1/4-inch dice
  • 1 Cup of walnuts, thinly chopped
  • Salt and Pepper

Scallop Instructions
  1. In a large saucepan, add some oil and sweat the shallots or onions over medium-low heat (do not brown them), for 4-5 minutes.
  2. Add the mushrooms and cook stirring them for 3-4 minutes.
  3. Add the chicken stock and heavy whipping cream. Bring to a quick boil and immediately reduce the heat to a simmer. Cook for 8 -10 minutes and let cool off for 5 minutes.
  4. Pour in batches in a blender and blend at high speed until there is no trace of the mushrooms.
  5. Preheat oven to 400 degrees.
  6. Place walnuts on a baking pan and toast the walnut until they turn golden brown.
  7. In a saucepan over high heat, add some oil and sauté the scallops for 1 minute, until cooked but still translucent.
  8. In soup bowls, put 2 tablespoons of scallops at the bottom of each bowl, pour the warm cream of mushrooms over and sprinkle with toasted walnuts.

Wine Selections
  • Cono Sur 2007 VIOGNIER (Chile, South America)
  • Sipp Mack 2004 PINOT GRIS RESERVE (Alsace, France)
  • Crios de Susana Balbo 2007 ROSÉ OF MALBEC (Argentina, South America)