This recipe was shared with us by Gilbert, with thanks to Dean McFarland. It’s made with Black Trumpet mushrooms, which some people found on the walk. According to Gilbert, this is a flavorful and fairly easy dish to make.
Rice
1 Pound of Spinach (pick stems)
4 Scallops Per Person
1 Teaspoon of Butter
4–8 Black Trumpets Per Person
2 Minced Shallots (optional)
3/8 Cup of Scotch
¾ Cup of Heavy Cream
First, steam the spinach. (Important: remember to squeeze the water out of it when it’s done.) Then, sauté the shallots for five minutes. Add clean trumpets on medium-low heat, cook for 10 full minutes, stirring often. (If using dry trumpets, reconstitute in a little bit of cream, remove from cream to sauté, as they heat up the cream will fall off them, pour excess cream back in bowl and save. Sauté well.) Add the scotch, cook it down and deglaze the pan. Add the cream. Cook down a good amount but not too thick. Don’t be afraid to boil it. You can do this a bit ahead of time and let it sit. Dry the scallops with a paper towel, then sear both sides in butter/oil mix until brown. (Sauté hot and quick so they don’t overcook, turning once.) Reduce the sauce at same time. Do not let sauce reduce to nothing, nor leave it too thin. Serve with/on a bed of rice, bed of spinach, scallops, and the sauce on top.
