In the Kitchen: Porcini Mushroom Dusted Scallops

Discover Newport has brought Chef Barry Correia from the Hotel Viking to make Porcini Mushroom Dusted Scallops.


4 oz Sea Scallops (Large u-10)
1/8 tsp Porcini Powder
To taste Salt and Pepper
1 tbs Olive oil
2 tbs Chantrelle Mushrooms
1 tbs Truffle peelings
1/4 cup Heavy cream
1/8 tsp Truffle Oil
Pinch Micro greens


  • Heat saute pan over medium heat, add olive oil
  • Dust Scallops with mushroom powder and salt and pepper
  • Saute scallops until golden brown on both sides
  • Add chantrelles and truffle peelings until mushrooms are tender
  • Add heavy cream and reduce to sauce consistency
  • Plate scallops on top of sauce.
  • Garnish with micro greens and drizzle with truffle oil


Yield 1 serving

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