Photo by Joseph De Leo

- Alicia

Roses are red,
Ghost orchids are rare,
Scallops and mushrooms?
Most pleasantly paired.

‘Tis the season to give flowers, chocolates, and heart-shaped greeting cards with saccharine messages. Looking for something a little unexpected to mark the occasion? You aren’t likely to find the highly unusual ghost orchid, which requires fungi to grow. You will, however, find that much like this rare plant variety, fungi can lay the foundation for a stand-out meal. Set a table for two and let the sultry pairing of scallops and mushrooms work its magic.

Giotta26!’s Scallops with Shiitake Mushrooms and Lemon over Linguine is a simple yet smartly constructed amalgamation of richly browned shellfish, hearty shiitake mushrooms, and bits of crunchy bacon, happily brightened by a burst of tart lemon. Laced together with a tender tangle of linguine, this easily executed pasta boasts enough sumptuous butter and olive oil, and just the right touch of smokiness to make it special occasion-worthy.

The recipe does not specify a cooking temperature for the onions, bacon (which is what I used), and mushrooms. I recommend a medium-high heat, which should create enough sizzle to ensure browning and a slight caramelization of the onions. The high temperature will also give the mushrooms lovely seared edges and turn the bacon into crispy bursts of salty wonder.

The dish revealed a few surprises, some intended and others not. I accidentally browned the butter before adding the scallops to the pan. The skillet was quite hot, I was quite slow, and before I knew it, the scallops were turning golden in a browned pool of butter. A mistake for sure, but a fortunate surprise. The resulting nutty flavor worked nicely in the end.

As for the intended surprises? Giotta26!, an artist and painter, certainly meant to dazzle and impress. Her masterpiece is wonderfully suited to a special occasion, yet need not be saved for a rare one. Live, love, and enjoy with abandon!

Scallops with Shiitake Mushrooms and Lemon over Linguine by giotta26!

Serves 6-8

1/2 cup good olive oil
12-14 large shiitake mushrooms, stemmed and sliced thin
1 medium onion, chopped
2 slices bacon or 1/4 lb pancetta, minced
3 tablespoons unsalted butter
1 1/2 pound large dry sea scallops
Juice and zest of 1 lemon
1/2 cup dry white wine
1 pound dried linguine
1/2 tablespoon corn starch, optional
Salt and freshly ground pepper to taste
1/2 cup fresh chopped cilantro

See the full recipe (and save and print it) here.

Like this post? Read Alicia's previous post: Poached Grapefruit with Star Anise and Honey.

Alicia writes the blog Weekly Greens, where she gives busy families healthy recipes for everyday farm-to-table eating.