Mushroom & Scallop Paella


  • 1 pound bay or sea scallops (cut in 1/2)
  • Kosher or sea salt to taste
  • 4 1/2 cups clam juice or fish broth
  • 1/2 cup dry white wine  
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon saffron
  • 1/4 teaspoons fresh thyme leaves
  • 1/4 teaspoons fresh chopped rosemary leaves
  • 5 tablespoons olive oil
  • 6 tablespoons minced shallots
  • 1/2 pound oyster mushrooms
  • 4 tablespoon minced parsley
  • 1/4 cup diced Spanish Serrano ham or prosciutto
  • 2 1/2 cups imported Spanish or Arborio short grain rice
  • Lemon wedges for garnish



  1. Sprinkle the scallops all over with salt and let sit at room temperature.
  2. Combine clam juice with wine, lemon juice, saffron, thyme, and rosemary. Keep hot over low flame. Preheat oven to 400 °F.
  3. Heat oil in the paella pan. Sauté scallops over high heat for about 1 minute then remove from pan and place on a platter (should not be fully cooked.)
  4. Lower the heat, add the shallots to the paella pan, and cook for 1 minute. Stir in the mushrooms, 2 tablespoons of parsley, ham and sauté 2 more minutes.
  5. Add rice and stir to coat well with pan mixture. Pour hot broth into paella pan and bring to a boil. Continue boiling for about 5 minutes.
  6. Stir in scallops and any juices remaining on the platter and transfer to the oven. Cook uncovered for 10-15 minutes.
  7. Remove from oven, cover with foil, and let sit for 10 minutes. Sprinkle with remainder of parsley and garnish with lemon wedges.