Our European Mushroom Blend is an elegant combination of chanterelle, morel, black trumpet, lobster, porcini and Chilean bolete mushrooms. This classic French culinary approach showcases the blend's earthy, umami-rich flavors with the tenderness of the scallops and asparagus.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Rinse mushrooms throroughly with cold water to remove any possible debris, then cover with boiling water for 10 minutes to soak. While mushrooms soak, slice potatoes into 1/4-inch rounds, and cut asparagus into 2-inch pieces.
Heat large skillet over medium-high heat and add olive oil. Season scallops, add to pan and sear for 1 minute per side. Remove scallops and reserve. Add potato slices to pan and cook for 5 minutes until brown.
Drain mushrooms and gently squeeze to remove excess water, then place in skillet with asparagus. Cook for 2 minutes, then add shallots, garlic and thyme.
Stir well, and turn heat to high. Add butter and scallops, and cook for 1 minute. Add wine to skillet and remove from heat.