Sautéed Scallops and Mushrooms with Lemon Myrtle Flavour Pearls and Semolina

Now that Winter has set right in I’m craving a little comfort food. Comfort food doesn’t have to be ugly though, just warming and uncomplicated. This recipe for Sautéed Scallops and Mushrooms with Lemon Myrtle Flavour Pearls and Semolina definitely ticks the boxes for me. It’s an easy recipe to modify for dietary requirements. Omit the Scallops or substitute with a different protein if you like. For gluten free use Polenta instead of Semolina and gluten free Bread for the crumb. Kale haters can just sauté a handful of Spinach. 

What you’ll need

• 1 cup Bread Crumbs – Blend a couple of slices of day old bread to a coarse crumb, we used Sour Dough
• Parsley leaves – a couple of tablespoons – blend with the crumbs
• Olive Oil or Clarified Butter if you prefer – enough to moisten the crumbs a little before baking 
• Salt and Pepper

• 1 cup Semolina – this will feed 4 – 6
• 4ish cups Stock – Vegetable, Chicken or Fish, yes stock powder added to water is fine
• Salt and Pepper
• Butter – a generous tablespoon
• Cream – a dash added just before serving

• Scallops – allow 3 to 5 per portion
• Mushrooms – We used Oyster and Shimeji Mushrooms, allow a generous 1/2 cup of raw Mushroom per portion
• Sherry – a splash
• Garlic – crush one clove 
• Thyme – 1 teaspoon fresh chopped
• Butter – 1 tsp
• Salt and Pepper
• Olive oil
• Kale or Spinach – allow a raw small handful per portion
• Lemon Myrtle Flavour Pearls

To do

Let’s start with the crumbs. Set your oven to 180c. Place your crumbs combined with Parley and a little Olive Oil or Clarified Butter on to a baking tray. Season generously with Salt and Pepper. Bake until slightly golden and crisp. Maybe 10 minutes. Set aside to cool.

*The crumbs will keep well in an airtight container for a few days and still taste great if you want to prepare ahead of time.

While the crumbs are baking give the Kale a quick wash and roughly chop it up and pop it into a microwave safe bowl. Yes a little water still on the leaves is good. Add a small dash of Olive Oil and Salt and Pepper. We will microwave this for a couple of minutes just before serving. 

Next

Add your Semolina to a medium sized pot with around 2 cups of stock. Over a medium heat, bring it to the boil, stirring fairly constantly with a whisk or wooden spoon. Add more stock once it has become very thick and boil again. Season it very well please. Ideally we want the finished consistency to be like a very soft mashed potato. It will thicken more and set one its sits for a little while. You can just add a little more stock and whisk over heat to loosen it up. Set this aside so you can focus on the Mushrooms and Scallops.

Lastly

In a hot fry pan quickly sear your Scallops, oil and season them before, it’s easier :). Set them aside somewhere warm.

Wipe out your fry pan and get it nice and hot again. Add a dash of Olive Oil and a teaspoon of butter with the crushed Garlic and Mushrooms. Sautee for a few minutes and add a splash of Sherry and the Thyme. Season well. These types of  Mushrooms don’t need too much cooking so just when they look no longer raw and have shrunk a little in size they are ready.

To serve

Pop the Kale (or Spinach) into the microwave for a couple of minutes to wilt. (or sauté in a hot fry pan)

Warm up the Semolina on the stove again. You will likely need to use a whisk so it’s nice and smooth. Once its hot add a blob of Butter and dash of Cream to add a little richness. Check the seasoning. 

Add some cooked Semolina into each bowl or plate. Top with a little wilted Kale, Mushrooms and Scallops. Lastly a generous spoonful of Lemon Myrtle Flavour Pearls and a sprinkle of toasted Crumbs.

Now to pour the Wine and enjoy.

Until next time

From the Peninsula Larder Team

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.

Edith Sitwell