Ginger Scallops in Mushroom Broth
Ingredients
Broth
- 1 oz. dried shiitake mushrooms
- 2 cups chicken bone broth
Sauteed mushrooms
- 4 oz. mixed mushrooms
- 2 medium shallots
- 1 tbsp ghee
- 1 tbsp extra virgin olive oil
- generous handful of cilantro
- salt and pepper to taste
Scallops
- 1/2 lb. fresh sea scallops
- 1 tbsp ghee
- 1 small piece of fresh ginger
- 1 lime
Preparation
Thoroughly clean and rinse the shiitake mushrooms.
Bring the broth to a boil and pour it over the mushrooms.
Cover for 10 minutes, then strain out the mushrooms for a flavored broth.
Peel and finely chop the shallots.
In a saute pan, melt half of the ghee and add the shallots and 1 tablespoon of water.
Season with salt and pepper.
Cover and cook for 10 minutes over low heat while periodically checking if more water is needed to keep the shallots from burning.
Remove from pan.
Add the other half of the ghee and olive oil to the pan.
Add the sliced mushrooms and cook for 5 minutes.
Add water as needed.
Wash the scallops with cold water and pat dry with paper towels.
Slice thinly, about 4-5 slices per scallop.
Place the scallops on a plate, brush with melted ghee, and season with salt.
Put the scallops in 4 individual bowls.
Top with ginger grated with a microplane, then mushrooms, shallots, and cilantro.
Heat the shiitake broth until very hot and pour over each bowl to lightly cook the scallops and reheat the other ingredients.
Squeeze 1/4 of the lime into each bowl.
Serve hot and enjoy.