Seared Zucchini Wrapped Scallops With Wild Mushroom Cream Sauce

I’m still cooking with zucchini from my garden, and what better way to use it than to wrap one of my favorite seafood’s with it–diver sea scallops. It ‘marrys’ the best of both worlds — summer fresh vegetables and very succulent mollusks!

Most of the time when you see a nicely seared and wrapped scallop, it usually has a thin slice of bacon or prosciutto adorning it. Now there’s nothing wrong with that, and the added flavors from the pork works quite well with the gentle taste of the scallops. However, I find that the flavor of the scallop is just as outstanding with a thin slice of zucchini wrapped around it. You get the subtle taste of the zucchini with that wonderful fresh taste of the scallop. I’m probably a bit biased towards seafood anyway, as those are my most favorite foods to eat–they taste great however they’re cooked!

The flavors are  mild, bold, and pronounced all ‘wrapped’ up in one…pun intended.

Of course for my spice ‘kick’,’ a few red pepper flakes were in order

The Mushroom Sauce was very tasty with rich mushroom flavor coming thru just right

Wild Mushroom Cream Sauce:

 1/4 cup olive oil

3 cloves garlic, minced

1 Tbsp fresh oregano, chopped

1/4 cup shallots (or scallions) chopped

2 ounces dried mushrooms–I used a blend of morels, porcini, Brazilian caps, ivory portabellas, shiitake, and oyster

**Note**  Choose any mushrooms that you like or are available, dried or fresh

4 medium white button mushrooms, chopped

salt and freshly cracked black pepper

3 Tbsp parsley

1/2 cup heavy cream

1 Tbsp butter

1 cup beef stock or broth

Pinch of red pepper flakes if you wish — I like to have a little ‘spice kick.’

12 large diver scallops

one zucchini, long and slender works best.

To re-hydrate the dried mushrooms–place them in a heat-proof bowl and pour enough hot water over to cover them completely.  You want to make sure they are all completely submerged in the water. Let stand for at least 15 minutes. Next, remove them from the water, rinse, drain, and pat dry on paper towels, give them a nice chop.

Wash the zucchini ( I simply use dish soap and water along with a paper towel to give it a nice wash), and cut off both ends. Pass the zucchini over a mandolin on a nice thin setting (or thicker if you like)–careful, watch those fingers! You need one slice per scallop, and a few more to garnish.

Heat the oil in a large, heavy skillet over medium heat. Add the shallots, garlic, oregano, and mushrooms, and sauté for 3 minutes tossing them from time-to-time.

Add the butter, cream, parsley, and thyme and simmer over low heat for 15 minutes. Season with salt and pepper.

Allow the mushroom mixture to cool sufficient to blend in a blender or food processor. While blending, slowly add the beef stock until a desired consistency is reached. You may want a more liquid sauce, or one with a little body. In any event, watch carefully to get the desired consistency. And of course do a taste test, and add salt & pepper as needed.

For the scallops:  Gently rinse under cold running water to clean them, and place on paper towels to drain. Gently (have to be gentle with those scallop) pat them dry. You want to get as much of the moisture out as possible.  Then season with salt and pepper on both sides. Wrap each scallop with a slice of zucchini and secure with a toothpick. Heat about two Tbsp olive oil in a heavy bottom or cast iron skillet. You want the oil to be nice and hot–medium high heat–place the scallops in and sear for about 3 minutes…watch the sides of the scallops, and when the translucency is notable from the bottom to mid-way up, you know it’s time to flip them over–then sear for another minute —-and that’s it!

Pour the sauce on a serving plate, place the scallops in the sauce and garnish with fresh oregano, and thin zucchini slices.

sauteing the shrooms and other goodies

Adding the butter and cream

Searing the scallops

The mushroom sauce works very well here and as well with pasta, chicken, and veal. You can even spoon it over toast for a quick ‘mushroomy’ snack. My 14-year-old son Joshua slathered it over his turkey cheeseburger

Added a few slithers of fresh button mushrooms

The scallops were tender and moist…time to dig in

Oh, I didn’t forget about you, hear, have a bite      🙂

Seared Zucchini Wrapped Scallops With Wild Mushroom Cream Sauce


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