Black Mussels in Shell with Scallops in Cream Sauce

February 22, 2011 9:17:56 AM PST
Recipe from Park Grill

  • 2 1/4 pounds mussels, cleaned and debearded
  • 1/2 pound sea scallops
  • 3 1/4 cups chicken broth
  • 1 head of garlic, minced
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 1/2 cup cream
  • 1 tablespoon butter
  • Salt and ground black pepper to taste
  • 1 tablespoon lemon juice
  • Preheat an oven to 400 degrees F (200 degrees C). Spoon 2 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.

    Squeeze the roasted garlic cloves into a saucepan; pour the chicken broth into the saucepan and use a fork to mash the garlic into the broth. Add onion. Cook the broth over medium-high heat until the liquid is reduced in volume by half, about 5 minutes. Stir the cream into the broth. Add the mussels; cover the pot and allow the mussels to simmer in the mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open.

    In a separate saucepan, melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.

    Add the scallops to the mussels and cream sauce mixture. Stir in the lemon juice and spoon immediately onto 2 plates.