RECIPE! Seared Scallop with Olive Oil Poached Mushrooms and Asparagus

In Seattle, we are all more than happy to welcome spring. Along with a touch of sun, it’s the season for much of our local produce to have a chance to shine. Chef Shannon Galusha has created a recipe celebrating some of the best the northwest has to offer.


Seared Scallop with Olive Oil Poached Mushrooms
and Asparagus Salad

6 jumbo scallops
1 pound local jumbo asparagus
1 pound wild mushrooms (morel, hedge hog, trumpet)
1 cup extra virgin olive oil (EVO)
1 fresh lemon (zest and juice)
2 TB tarragon sprig (chopped)
1tsp honey
1 shallot
1 TB sea salt

Olive Oil Poached Mushrooms: First clean your mushrooms. In a broad pan add a half-cup of EVO and set the heat to medium. Shave the shallot and sweat it until tender. Reserve the second have for the asparagus. Add a pinch of lemon zest and the cleaned mushrooms. Slowly cook the mushrooms until they collapse and become tender. If needed add more EVO to cover. Remove from the heat; add the chopped tarragon, honey and season with sea salt. Allow cooling before serving.

Asparagus Salad. First set a large pot of salted water to boil and prepare an ice bath. Cut the tips of the asparagus off and split them. Using a vegetable peeler, shave the asparagus stalks into thin strips. Once the water has boiled, add the asparagus tips and shavings. Remove from the boiling water after only a few seconds and cool in the ice bath. Dress the asparagus with some of the mushrooms, EVO, lemon juice, shaved shallots and serve with seared scallops.