Ginger Scallops in Mushroom Broth


  • for broth:
  • 1 oz. dried shiitake mushrooms, cleaned and rinsed
  • 2 cups chicken bone broth
  • for sauteed mushrooms:
  • 4oz. of mixed mushrooms, sliced (i used a blend of baby bella, shiitake, and oyster mushrooms)
  • 2 medium shallots, peeled and finely chopped
  • 1 tbsp ghee
  • 1 tbsp extra virgin olive oil
  • generous handful of chopped cilantro
  • salt and pepper to taste
  • for scallops:
  • 1/2 lb. fresh sea scallops, rinsed and sliced thinly
  • 1 tbsp melted ghee
  • 1 small piece of fresh ginger, frozen
  • 1 lime


  1. Thoroughly clean and rinse 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

  2. Peel and finely chop the shallots.  In a saute pan, melt 1/2 of the ghee and add the shallots and 1 tbsp 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

  3. 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

  4. Wash the scallops with cold water and pat dry with paper towels.  Slice thinly (4-5 slices per scallop). Place the scallops on a place, 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

  5. Heat the shiitake broth until very hot and pour over each bowl.  This will lightly cook the scallops and reheat the other ingredients.  Squeeze 1/4 of the lime into each bowl.  Serve hot and enjoy

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