Blending these jewels from the sea with forest-dwelling mushrooms presents a quintessential Pacific Northwest dish. The Salty's chefs suggest serving this with mashed potatoes. Despite the multiple steps this is an easy dish to create. Ingredients: For the mushroom dust: 2 ounces dried shiitake mushrooms* 1/8 teaspoon kosher salt For the vinaigrette: ¼ cup white balsamic vinegar ½ shallot, chopped 1 sprig thyme ¾ cup extra-virgin olive oil salt and freshly ground pepper For the vegetables: 1 small eggplant, thinly sliced 2 small yellow squash, thinly sliced kosher salt 2 tablespoons Parmigiano, shredded For the scallops and prawns: 1 pound fresh prawns 1 pound fresh U10 scallops 1 tablespoon extra-virgin olive oil 4 cups mashed potatoes ....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Mushroom-Dusted Prawns and Scallops
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