Scallop Orzo with Wild Mushrooms and Sherry

Name: Scallop Orzo with Wild Mushrooms and Sherry
Yield: serves 4
Ingredients: 1 1/2 cups orzo; 4 tablespoons (1/2 stick) unsalted butter; 1 tablespoon extra-virgin olive oil; 4 ounces hedgehog mushrooms or other wild mushrooms, roughly chopped; 3 garlic cloves, minced; 1 large shallot, chopped; 4 tablepoons fresh thyme; Kosher salt; Freshly ground black pepper; 2/3 cup pale dry sherry; 1 1/2 teaspoons whole-grain mustard; 1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth; 2/3 cup heavy cream; 3 ounces hard cheese (page 23), shredded (3/4 cup); 12 sea scallops, side muscle removed, rinsed and patted dry

December 22, 2011

BRINY SCALLOPS AND WOODSY MUSHROOMS are tied together with the light, sweet note of sherry in this creamy fall pasta dish. We prefer hedgehog mushrooms because of their small size, but you could substitute other wild mushrooms if you prefer.

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