Serves Four 12 pieces scallop, small -- without coral 200 grams chanterelle mushroom -- fresh 150 grams fresh porcini -- medium type 10 grams shallot -- chopped fine 3 pieces bay leaf 3 pieces leeks strip -- blanched 3 grams white peppercorns 40 milliliters white wine 50 milliliters white wine vinegar 50 milliliters balsamic vinegar 20 grams honey 100 grams extra virgin olive oil 10 grams thyme 10 grams marjoram 10 grams chervil 20 milliliters fish stock
Recipe by Chef Andrea Sacchi
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
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.
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.