with the holidays around the corner, i thought i would post this recipe. it's delicious and elegant. for simplicity sake, let's make four skewers. start by stripping four rosemary sprigs, but leave the tips on. these are your skewers. reserve and chop the leaves you pulled off. pierce one mushroom and one scallop through the middle (like the photo above). sprinkle the mushrooms and scallops with salt and pepper. cover the tips of the rosemary leaves with tin foil, to avoid burning. in a small bowl, mix 1/2 cup of fresh bread crumbs, 1/2 tb of olive oil, 1 ts of the chopped rosemary leaves, salt and pepper. in another bowl, add 1/4 cup of creme fraiche, 1 ts of dijon mustard, 1 ts of lemon juice, and 1/4 ts of lemon zest. place the skewered mushroom caps, stem side down and brush the mushrooms and scallops with olive oil. broil for 3-5 minutes until the mushrooms brown and the scallops are almost cooked through. carefully flip the skewers and fill the mushrooms caps with 1 ts of the bread crumbs. put 1 tb of the creme fraiche mixture, per skewer on top of the scallops and on the mushrooms. mound the remaining bread crumbs over the scallops and mushrooms. broil for an additional 1-2 minutes. remove the foil from the tips of the skewers and plate. serve with a few lemon wedges. think about this recipe for the holidays, it's sure to impress. the original recipe can be found here.
