- 1). Wipe off the mushrooms with a damp paper towel to get off the dirt and grime. Ordinarily, this step would involve rinsing them off, but they will taste less pungent because they will take on moisture. Reserve one of the best mushrooms for each bowl you are making and finely chop the rest.
- 2). Chop the shallots finely, and then add 1 tbsp. of butter or margarine to a pan along with the chopped shallots and cook them about one minute over medium heat.
- 3). Add the chopped mushrooms to the shallot mixture. Cover the pan and cook the mushrooms and shallots for about three minutes over medium heat. Add the whipping cream and reduce the mixture by about 50 percent. Add the chicken stock and reduce the entire mixture by a third.
- 4). Dice the scallops into pieces about 3/4 in. square, then add about 1 tbsp. of butter or margarine and a little olive oil to another pan over high heat. Add the scallops and cook for one minute, then drain them but reserve the liquid.
- 5). Pour the reserved cooking juices from the scallops into the mushrooms, cream and chicken stock. Adjust the seasonings, such as salt and pepper, if necessary.
- 6). Put a spoonful of scallops in each bowl and pour a portion of the mushroom cream over them. Top each bowl with a reserved mushroom.
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