Mushroom-Dusted Scallops with Beurre Blanc, Asparagus, Beech Mushrooms and Tarragon

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 pound scallops
  • 1 cup shiitake mushrooms, dried
  • 8 ounces asparagus
  • 8 ounces beech mushrooms
  • 2 teaspoons olive oil
  • 4 teaspoons butter
  • 1 shallot, finely chopped
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons unsalted butter
  • 1/2 cup fresh tarragon leaves
  • Salt and freshly ground black pepper
  • White pepper


Blend dried shiitake mushrooms in a blender or food processor into a powder. Cover all sides of scallops with mushroom powder.

Heat olive oil and 2 teaspoons butter in a saucepan over high heat. Sear both sides of scallops for 1 1/2 minutes until golden brown.

Heat 2 teaspoons butter Cook beech mushrooms until soft, stirring constantly, about 5 minutes. Remove from heat.

In a pot, blanch asparagus in boiling water for 3 minutes and immediately immerse in ice cold water.

In a saucepan over high heat, bring shallots, white wine, and lemon juice to a boil and reduce down to 3 tablespoons. Add the cream, bring to a boil, and reduce heat to low. Whisk in butter, one cube at a time, until mixture is fully emulsified and has reached a rich consistency. Season with salt and white pepper.

Make a bed of beech mushroom and asparagus sticks and place scallops on top. Spoon sauce over tops and garnish with tarragon leaves.
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