Porcini Dusted Sea Scallops Recipes

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GRATIN OF SCALLOPS WITH PORCINI AND CHIVES



Gratin of Scallops with Porcini and Chives image

Categories     Mushroom     Shellfish     Broil     Sauté     Quick & Easy     Casserole/Gratin     Scallop     Brandy     Winter     Chive     Bon Appétit

Yield 4 Appetizer servings

Number Of Ingredients 8

1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup brandy
12 large sea scallops, halved horizontally
3 tablespoons chopped fresh chives
1/4 cup fresh white breadcrumbs

Steps:

  • Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.
  • Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.
  • Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.

PORCINI DUSTED CHICKEN SCALOPPINE



Porcini Dusted Chicken Scaloppine image

this is simply delicious From cooking light,cal 269 Fat 7.3g, saturated 2g, carb 6.1 sodium 469 for 2 chicken pieces and 1 1/2 tbs of sauce.

Provided by MarraMamba

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 ounce dried porcini mushrooms (about 1/2 cup)
4 boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon olive oil, divided
2 tablespoons minced shallots (about 1)
1 garlic clove, minced
3 cups sliced wild mushrooms (or cultivated approx 1/2 lb)
1/2 cup dry white wine
1/2 cup fat-free low-sodium chicken broth
3 tablespoons low-fat sour cream
1 tablespoon minced fresh flat leaf parsley

Steps:

  • Place Porcini in a spice or coffee grinder, process until finely ground.
  • Slice chicken breasts halves in half horizontally. Sprinkle chicken with 1/4 tsp salt and pepper. Sprinkle both sides with porcini powder, shaking off excess.
  • Heat 1 tsp oil in a large non stick skillet over medium high. Add chicken pieces to pan, cook 1 1/2 minutes a side or until lightly browned and done. Remove from pan, keep warm. repeat until all are done.
  • Heat remaining tsp or so of oil in pan. Add shallots and garlic, cook 1 minute stirring. Add 3 cups mushrooms, cook 5 minutes until liquid evaporates, stirring occasionally. Add wine, scraping brown bits to loosen. Increase heat to medium high. cook 2 minutes until liquid almost evaporates.
  • Add broth to pan, simmer until mixture is reduced to 1/4 cup (about 5 minutes). Stir in sour cream, cook 1 minute. Remove from heat. Add salt, pepper and parsley.
  • Serve spooning sauce over.

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