Scallops, Wild Mushroom Tartar and Extra
Virgin Marinated Porcini
recipe comes from the GlobalChefs
web site which they describe in their own words
as 'The Culinary Online Magazine written by
time to time there have been some excellent articles
featured on Hub-UK
but it is also a great resource for recipes created
by real live working Chefs - this is just one
particular recipe is by Chef
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
a pot, bring to the boil water, wine vinegar
bay leaf and peppercorns
the porcini and delicately brush away any residual
sand, cut into 4 segments.
porcini for 5 minutes, remove and set aside
to cool, place in a vase cover with extra virgin
bay leaf and peppercorn from the stock and add
them to the porcini, marinate overnight.
the Chanterelles tartar:
and wash chanterelles.
a skillet heat olive oil and add shallot sauté
until gold colour, then add in chanterelles,
sauté for a couple more minutes, sprinkle
with thyme and soak with wine.
at medium heat for 5 more minutes until liquid
in freezer for 15 minutes to retain color.
up coarsely and dress with more thyme leaf,
salt and pepper and olive oil.
medium size Japanese hotate Scallops, they are
already cleaned and have a very sweet taste.
the blanched leeks into strips and tie a knot
around the thyme and scallops, which will give
them flavour as they cook, as well as keeping
them in shape.
and in a non-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.
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
a small saucepan pour in balsamic vinegar and
honey, bring to boil and let reduce until syrupy,
place in a squeeze bottle and keep at room temperature.
assemble the dish use a thin white marble slab:
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
sauce and balsamic; garnish with deep fried
leeks, seasonal wilted leaf and whole spices