A Taste of Pennsylvania Cookbook

MUSHROOM DAYSeared Scallopswith Chanterelle Wheat Pilaf and Wilted GreensPILAF:1⁄4 cup extra-virgin olive oil1⁄4 cup scallions, trimmedand sliced1 cup farro or emmer wheat5 cups water2 Tbsp. chopped parsley1 bay leaf1 tsp. salt1⁄2 tsp. black pepper, ground1⁄4 cup extra-virgin olive oil1⁄2 lb. chanterellemushrooms, sliced thinlyBlack pepper to taste1 tsp. lemon peel, grated1 tsp. thyme, stripped andchopped2 Tbsp. balsamic vinegar,2-leaf gradeSalt to tasteSCALLOPS:1 lb. large scallops1 tsp. salt1⁄2 tsp. black pepper, ground1⁄4 cup extra-virgin olive oil4 cups arugula, chopped1 Tbsp. fresh chives, mincedpresented by Paul MachChef Instructor, Pennsylvania College of TechnologyYield: 8 appetizer portionsIn a 2-quart saucepan over medium heat,add the olive oil and scallions. Cook untilthe scallions are just bright green.Add the wheat, water, parsley, bay leaf,salt and pepper. Bring to a boil, then coverthe pot and lower the heat to medium-low.Cook the wheat for about 20 minutes, oruntil it is puffed and just tender. Drainany excess liquid. Cool in a bowl in therefrigerator, uncovered.In a large sauté pan over high heat, sautéthe mushrooms and thyme in the olive oiluntil they are soft. Add the lemon zest andblack pepper. Cook for 2 minutes, or untilthe pepper and lemon are fragrant. Fold thewarm mushrooms, balsamic vinegar and oilinto the cold wheat and season. Fully chill.Season the scallops with salt and pepper. Ina large sauté pan over high heat, sear thescallops until they are just done. Removeto a side plate. In the same pan, add thearugula and chives and cook until they arejust wilted.ServingPlate some of the chilled mushroom andwheat salad, top with the wilted greens, andplace a scallop on top of the greens.continued next page12WINE PAIRING Mazza Bare Bones White