Mary Berry’s Scallops with Garlic, King Oyster Mushrooms and Tarragon
Perfect as a dinner party starter or fancy lunch, Mary Berry's scallops are pan-fried in brown butter and finished with earthy garlic mushrooms and a creamy white wine sauce.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
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Introduction
King oyster mushrooms are large and bursting with earthy mushroom flavours. They have long stems and when cut through lengthways look very attractive. If you are unable to find them, use the more readily available standard oyster mushrooms.
Ingredients
| 2 tbsp | sunflower oil |
| 55g (2oz) | butter |
| 20 (about 300g / 10½oz) | small, trimmed scallops |
| 3 | large garlic cloves, crushed |
| 350g (12oz) | king oyster mushrooms, sliced lengthways |
| 250ml (9fl oz) | white wine |
| 300ml (½ pint) | pouring double cream |
| A squeeze of | fresh lemon juice |
| 1 tbsp | chopped fresh flat-leaf parsley |
| 1 tbsp | chopped fresh tarragon |
Method
Heat a large frying pan until very hot over a high heat. Add 1 tablespoon of the oil and half the butter. When the butter turns a nutty brown colour, add the scallops, season with salt and freshly ground black pepper and fry for only 20–30 seconds on each side. Be careful not to overcook. Transfer to a plate and keep warm
Add the remaining oil and butter to the pan. Add the garlic and mushrooms and fry over the high heat for 1–2 minutes. Pour in the wine and boil until the wine has reduced by half. Pour in the cream and reduce until slightly thickened and the mushrooms are just cooked. Add a squeeze of lemon juice, some seasoning and sprinkle in most of the parsley.
Spoon the mushrooms and sauce into 4 shallow bowls. Arrange the scallops on top and garnish with the remaining chopped parsley to serve.
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