MIKE NUGENT'S SCALLOPS FORESTIERE

GOOD MORNING FOODSIGHT BLOG FANS. CHEF MIKE NUGENT FROM OUR WESTERN PA DIVISION SHARES WITH US A QUICK AND EASY SCALLOP RECIPE.

SCALLOPS FORESTIERE

1 Serving

6 ea    Harbor Banks 10/20 IQF scallops, thawed

1 oz    Cross Valley Farms sliced white mushrooms

1 oz    Crimini mushrooms, sliced

1 oz   Cross Valley Farms Portabella Mushrooms, sliced 

1 oz    Shitake mushrooms, sliced

1 t      Cross Valley Farms Shallots, chopped

1oz     White Wine

1 t      Cross Valley Farms Fresh Parsley, chopped

1 oz   Optimax  All Purpose Canola Oil

 Monarch Salt and pepper to taste

Method:

Heat the oil in a sauté pan, brown the scallops on one side. After you turn the scallops, add the shallots and sauté for one minute then add the mushrooms and wine, simmer for one minute, add parsley and serve.

MIKE NUGENT

WESTERN PA