Scallop Orzo with Wild Mushrooms and Sherry
BRINY SCALLOPS AND WOODSY MUSHROOMS are tied together with the light, sweet note of sherry in this creamy fall pasta dish. We prefer hedgehog mushrooms because of their small size, but you could substitute other wild mushrooms if you prefer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cook the orzo according to package instructions. Rinse with cool water, drain well, and set aside.
Step 2
In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Add the mushrooms, garlic, shallot, and 3 tablespoons of the fresh thyme. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 30 seconds.
Step 3
Add the sherry and mustard. Cook for 20 seconds while stirring to deglaze the skillet. Add the chicken stock and heavy cream. Cook until the liquid is reduced by one-third, about 10 minutes. Reduce the heat to low and fold in the cheese. Cook until the cheese is completely melted, less than 1 minute. Remove the skillet from the heat, cover, and set aside.
Step 4
In a separate medium skillet over medium-high heat, melt the remaining 2 tablespoons butter until it begins to brown, about 2 minutes. Sprinkle both sides of each scallop with salt and pepper. Lay the scallops in the pan. Cook the scallops for 2 minutes without moving them and then flip them. (The cooked side should be brown and crispy.) Cook the scallops for an additional 1 to 2 minutes. Be careful not to overcook them; the center of the scallop should remain translucent. Depending on the size of the pan, you may need to cook the scallops in batches. Remove the pan from the heat and set aside.
Step 5
Add the orzo to the cream sauce in the skillet and return to medium heat. Remove from the heat when hot throughout.
Step 6
To serve, divide the pasta evenly among 4 bowls. Place 3 scallops in each bowl and garnish with the remaining fresh thyme.
