This thanksgiving one of the dishes on the table was a scallop and mushroom cream soup. I was really surprised by how well the two ingredients complimented each other, so I had to take it a step further.
This dish has sea scallops that had been cooked sous vide with miso butter, browned shitake mushrooms, pickled peppers and a fortified mushroom veloute. If anyone would like the recipe for this I would be happy to post it.
