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Recipe for :

Seared Scallops, Wild Mushroom Tartar and Extra Virgin Marinated Porcini

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

This particular recipe is by Chef Andrea Sacchi.


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


For the Porcini:

  • In a pot, bring to the boil water, wine vinegar bay leaf and peppercorns
  • Clean the porcini and delicately brush away any residual sand, cut into 4 segments.
  • 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 sauté until gold colour, then add in chanterelles,
    sauté for a couple more 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 and 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 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.
  • Season 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.

For the sauce:

  • 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 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.

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.

Serves 4

© GlobalChefs 2002