Cream of Mushrooms, Scallops and Toasted Walnuts


* 11-12 oz Portobello mushrooms, roughly chopped

* 7-8 oz button mushrooms, roughly chopped

* 7 oz. shallots or onions, coarsely chopped

* 3-4 cloves of garlic, coarsely chopped

* 1 quart of chicken stock

* 1 quart heavy whipping cream

* Canola oil

* 12 scallops, chop in ¼ - inch dice

* 1 cup of walnut, thinly shopped

* Salt & Pepper


* In a large saucepan, add some oil and sweat the shallot or onion over medium-low heat (do not brown them), for 4-5 minutes.

* Add the mushrooms and cook stirring for 3-4 minutes.

* Add the chicken stock and heavy whipping cream; bring to a quick broil and immediately reduce the heat to a simmer. Cook for 8 -10 minutes and let cool off for 5 minutes. Pour in batches in a blender and blend at high speed until there is no trace of the mushrooms.

* Preheat oven to 400 degrees. Place walnuts on a baking pan and toast the walnut until they turn golden brown.

* In a sauce pan over high heat, add some oil and sauté the scallops for 1 minute, until cooked but still translucent.

* 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 ROSE OF MALBEC (Argentina, South America)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School


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