Last night we wandered around the supermarket with a desire to cook seafood, while incorporating mushrooms. Upon arrival at the seafood counter, the selection was fantastic although reminiscent of our sushi lunch. Standing out from the normal salmon, tuna, and mixed whitefish were the scallops. Large, fresh, wild caught. We picked up six large pieces along with some great looking Maitake mushroom and headed home. Luckily we had some pesto made up from our final herb garden harvest. I wish I had taken a better photo but it looked way too good to wait. Our end composition came out as this:
Seared scallop over a white wine risotto. Topped with crispy Maitake mushroom and a parsley pesto.
Reid Pikul 