Cream of Porcini Mushrooms with Sautéed Scallops | Cruise Scoop

Ingredients

• 1 white onion
• 2 garlic cloves
• ½ cup pancetta (optional)
• 2 cups porcini mushrooms
• Olive oil
• Salt to taste
• Pepper to taste
• 2 cups chicken stock, vegetable stock or water
• 3 garlic cloves
• 1/8 cup butter (or 2 tablespoons)
• 20 large scallops
• About 20 porcini mushrooms
• 1 small bunch of flat parsley or chives