Seared Scallops
Recipe by Chef Andrea Sacchi
Method
For the Porcini: In a pot bring to boil water, wine vinegar
bay leaf and peppercorns
Clean the porcini and delicately brush away any residual sand,
cut into 4 segment.
Blanche porcini for 5 minutes, remove and set aside to cool,
place in a vase cover with extra virgin olive oil
Drain bay leaf and peppercorn from the stock and add them to
the porcini, marinate overnight.
For the Chanterelles tartar:
Clean and wash chanterelles, in a skillet heat olive oil and
add shallot let it gold and add in chanterelles,
sauté for a Couple of minutes, sprinkle with thyme and soak
with wine.
Cook at medium heat for 5 more minutes until liquid is absorbed.
Cool in freezer for 15 minutes to retain color.
Chop up coarsely and dress with more thyme leaf, salt & pepper
and olive oil.
For The Scallops:
Use medium size Japanese hotate Scallops, they are already cleaned
and have a very sweet taste.
Cut the blanched leeks into strip and tie a knot around thyme
scallops, will give taste as they cook as well
to keep them in shape, season and in a no stick skillet sear
them in olive oil until well browned but underdone in the center.
Deglaze with white wine and remove from the pan keeping warm.
For the sauces:
Using the cooking juices in the pan add in fish stock and reduce
to 1/3, place in a steel bowl and add the herbs mashed into
a paste with a mortar, emulsion with extra virgin olive oil
and set aside.
For the Balsamic:
In a Small saucepot pour balsamic vinegar and honey, bring to
boil and let reduce until syrupy, place in a squeeze bottle
and keep room temperature.
Serving Ideas:
To assemble the dish use a thin white marble slab:
With a steel ring make 3 round bases of mushroom tartar, place
a scallop on each base and top with a marinated porcini quarter
and chervil leaf.
Drizzle sauce and balsamic; garnish with deep fried leeks, seasonal
wilted leaf and whole spices around.
