Scallops with mushrooms and dark red Kampot pepper

Ingredients – broth

  • 30 g dried mushrooms (shiitake or porcini)
  • 500 ml chicken broth
  • 100 g plain flour

Ingredients – scallops and mushrooms

  • 4 tablespoons butter
  • 3 shallots finely chopped
  • salt and freshly ground dark red Kampot pepper
  • 1 tablespoon olive oil
  • 40 g fresh shiitake mushrooms
  • 2 champignons sliced thinly
  • 4 porcini mushrooms sliced thinly
  • 20 g oyster mushrooms sliced thinly
  • 2 tablespoons chopped flat-leaf parsley
  • 4 scallops
  • 1 tablespoon fresh ginger peeled and cut into thin strips
  • fresh lime juice

Instructions

1. Clean the mushrooms for the broth and quickly rinse them with water. Pour boiling broth over them, cover, and let them soak for 10 minutes.

2. In a saucepan, heat 1 tablespoon of butter, add the shallots, salt and pepper them, cover with a lid, reduce the heat to low, and sauté for 10 minutes.

3. In a deeper pan, heat 2 tablespoons of butter with the oil, add the mushrooms and sauté until golden. Add the sautéed shallots and parsley, salt and pepper.

4. Rinse the scallops under cold running water, dry with paper towels, and slice thinly. Divide them onto plates, salt and pepper.

5. Heat the remaining butter and brush it over the scallops. Place the mushroom mixture and ginger strips on top. Warm the mushroom broth and pour it over the scallops with mushrooms. Season with lime juice.

 

Enjoy your meal!

Author: Boxxi

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