Orange County Seafood Recipe List


3333 Bristol St. Suite 3001, Costa Mesa, CA 92626


Yields: 4 servings


16 Maine diver scallops, size u-10

Ingredients: MUSHROOMS

1/2 lb wild mushrooms (Chanterelles, Porcini or any mushroom)
3 thyme sprigs
1 shallot, minced
2 garlic cloves, minced
1/4 C olive oil
1 T butter
salt and pepper to taste

Ingredients: LENTILS

1/2 C French green lentils
sachet of rosemary, thyme, parsley stems, bay leaf, whole clove, and a few peppercorns
2 smoked bacon strips
2 garlic cloves
1 ea carrot, celery stalk, onion (peeled and halved)
2 C chicken broth or vegetable stock
salt and pepper to taste

1 C balsamic vinegar
1/4 C sugar
2 T white truffle oil
2 T extra virgin olive oil
1 shallot, minced
salt and pepper to taste


  • Combine all ingredients in a pot and bring to a boil. Turn heat down and simmer until lentils are tender, but still keep their shape with a very slight bite. Cooking time approximately 30 - 40 minutes.

  • Heat a sauté pan on medium high heat. Add oil and sauté the mushrooms for approximately 5 minutes then add the minced shallots, garlic and sprigs of thyme and continue to cook for another 3 - 5 minutes. do not burn the garlic or shallots. Season with salt and pepper to taste.


  • Combine the vinegar and sugar in a small sauce pan and reduce slowly on medium heat until you have about 1/8 cup of liquid. To this reduction add the rest of the ingredients. Season with salt and pepper to taste.


  • In a large sauté pan and cooking in two batches, heat the pan on high heat, add the oil. Gently place half of the scallops in the pan. Once the scallops are nicely golden brown turn over and continue to cook for another 2 minutes. Remove from pan and keep warm. Do the same as above for the rest of the scallops.


  • Divide the lentils onto four plates or bowls. Place four scallops on each plate. Spoon the ragu of mushrooms and then drizzle the truffle vinaigrette on the shellfish, mushrooms and lentils.

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