Charlie Trotter’s Sautéed Sea Scallops With Mushrooms

Sea Scallops With Mushrooms Okay, I need to come clean. I did not actually cook this dish, my husband did and it was absolutely delicious! We have both cooked a few dishes from the Charlie Trotter Cooks At Home Cookbook and have yet to be disappointed. Initially flipping through the pages of this cookbook I was not as immediately inspired as with other books I have purchased. This is partly due to the lack of photography and because the recipes are not as ‘jazzed’ up as the more mass market cookbooks are with the latest fad ingredients and cooking methods which is why I think this book really excels. The recipes rely on an excellent balance of flavor which are often quite subtle so using quality ingredients is key.

If needed you could simplify the recipe by purchasing a good quality mushroom broth which will drastically cut back on the prep time required.  A nutty brown rice or quinoa would taste excellent with the earthy mushrooms if you need to bulk up the dish with some starch, although we found that with the rich flavor of the scallops and mushrooms this was a satisfying meal that did not require any additions. 


  • 12 large sea scallops 
  • Salt and cracked pepper
  • 1 tbsp olive oil (we used olive instead of canola oil)
  • 2 tbsp chopped fresh garlic cloves
  • 2 tsp extra virgin olive oil
  • 2 tbsp freshly chopped chives (we used regular chives)

Stew Ingredients

  • 1 pound button mushrooms, cleaned
  • 2 cloves garlic
  • 1 cup chopped yellow onions
  • 4 cups water
  • 1 leek, julienned (white part only)
  • 2 cups mixed roasted mushrooms, diced into large chunks
  • Salt and cracked pepper

For method See a copy of the recipe here


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