Mushroom and Scallop Toasts

For this recipe, I showed Shorey how to slice mushrooms using an egg slicer, and she got a kick out of doing it. Cooking should be sharing and fun, and that is how you develop the palate of a child.

I also wanted to teach Shorey quick dishes that can be served either as a main course or as a first course for a formal dinner. This dish fits the bill. I use scallops, but shrimp or salmon can be substituted with excellent results. The mushrooms and scallops can also be served without the bread.

Serves 4 as a main course; 8 as a first course

• 3 tablespoons olive oil
• About 10 ounces firm baby bella mushrooms, cleaned and sliced (you can use an egg slicer; about 3 cups)
• 1 pound bay scallops or large sea scallops, cut into 1-inch pieces if using sea scallops
• 1 tablespoon chopped garlic (about 3 cloves)
• ½ cup chopped fresh parsley
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 slices bread (6 to 7 ounces), preferably 7-grain, toasted, and cut in half if serving as a first course

Heat the olive oil in a large skillet. Add the sliced mushrooms and sauté over high heat for about 4 minutes. Add the scallops, garlic, parsley, salt, pepper, and butter and sauté for about 3 minutes, until the scallops are just barely cooked.

Arrange a bread slice on each of four plates. Divide the scallop and mushroom mixture among the bread and serve immediately.

“Cooking with my grandmother does not happen very often — we usually just go out together to our favorite Chinese restaurant so there is no cleanup.”

—Shorey