Scallops with Mushroom Sauce
Chilled sea scallop appetizer with mushrooms, leeks, and sea urchin sauce.
Ingredients
Scallops (couteaux), cut into 4mm pieces after removal from shell
12
Mussels (for making shellfish broth)
to taste
Leeks, cut diagonally into 3mm round slices
to taste
Mushrooms, cleaned
to taste
Shallots, chopped
to taste
Butter
to taste
White wine
to taste
Thyme, a small pinch
to taste
Lemon juice
to taste
Salt
to taste
Pepper
to taste
Rosemary
to taste
Bay leaf and mixed spice bundle
to taste
Instructions
1
Make shellfish broth
Scrub the mussels clean, and cut the leeks into diagonal slices; sauté the shallots and butter until fragrant, add the white wine, bring to a boil, then add the mussels and spice bundle, cover and cook until the shells open, then strain out the broth and set aside.
2
Prepare the scallops
Remove the scallops from their shells, rinse, then cut into 4mm segments.
3
Prepare the leeks
Blanch the leeks in salted boiling water for 1 minute to keep them crisp, drain and cool quickly.
4
Pan-fry the scallops
Place the scallops in a pan with plenty of butter, sprinkle with thyme, then season with salt and pepper.
5
Make the sauce
Reduce the shellfish broth by half, add butter chunks and whisk to emulsify, then season with thyme and lemon juice.
6
Sauté the mushrooms
Melt butter in a frying pan, sauté the mushrooms, season with salt and pepper, then add the chopped shallots and toss to combine.
7
Reheat the leeks
Reheat the leeks in boiling water, drain, then toss with butter to coat, and season to taste.
8
Assemble the dish
Place the leeks in the scallop shells, arrange the scallops and mushrooms on top, drizzle with the sauce, and garnish with thyme and rosemary.
