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PORCINI-CRUSTED SCALLOPS WITH MUSHROOM RAGOUT
2 tablespoons olive oil
1/2 pound chanterelle mushrooms, torn into large pieces
1 teaspoon minced shallot
1 teaspoon minced fresh thyme
Salt and pepper to taste
2 tablespoons dry white wine
4 teaspoons unsalted butter
1/2 cup Mushroom Stock (see recipe)
Drizzle of white truffle oil
8 large day boat scallops with the muscle removed
1/4 cup porcini powder mixed with 2 tablespoons all-purpose flour
Place a large skillet over high heat. When hot, add 1 tablespoon of the olive oil and heat until smoking, add the mushrooms and saute until brown, add the shallots and thyme, season with salt and pepper, add the wine and 1 teaspoon of the butter. Transfer to a baking sheet and let cool. Meanwhile, pour the mushroom stock into a skillet and bring to a boil. Boil until reduced by half. Add the mushrooms and the remaining 1 tablespoon butter. Season with salt and pepper. When the butter melts and emulsifies into the stock, the sauce will thicken. Reduce the heat and drizzle in a little truffle oil. Keep sauce warm.
Place another skillet over high heat. Season the scallops with salt and pepper, then coat them in the porcini-flour mixture, shaking off excess. When the skillet is hot, add the remaining 1 tablespoon olive oil. When hot, add the scallops, reduce heat and cook until golden brown on both sides, turning once. Serve with the mushroom ragout. Serves 4
MUSHROOM STOCK INGREDIENTS:
1 tablespoon olive oil
3/4 cup mirepoix (minced carrots, onion, celery, leek)
2 garlic cloves
2 pounds button mushrooms, roughly chopped
2 portobello mushrooms, roughly chopped
1 teaspoon dried porcini mushrooms
1 cup dry white wine
1/2 cup port Bouquet garni (thyme, bay leaf, peppercorns)
Put a large stockpot over high heat and add the olive oil. When the oil is hot, add the mirepoix and garlic cloves. Caramelize over high heat for 5 to 10 minutes. Add the button mushrooms, portobellos and porcinis, cook, stirring, until liquid evaporates and they begin to caramelize. Add the wine, port and bouquet garni, reduce until liquid is almost gone. Add enough water to cover the ingredients, bring to a boil, reduce heat and simmer for 45 minutes to 1 hour, skimming occasionally. Strain, set aside and let cool.
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