Inspired by a dish I had once on vacation, I couldn't
wait to get home and figure this out for myself. The combination of the
earthy porcini and the succulent sweetness of the sea scallops is great.
Of course, Beurre blanc makes anything better.
Preparation Time: 10 minutes, plus reduction time for the sauce
Serving Size: 2
The Beurre Blanc (start ahead of time)
- 1 cup Sauvignon Blanc
- 1/2 cup white wine vinegar
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 shallot, sliced thinly
- sea salt and fresh cracked black pepper
- 8 tablespoons cold butter, cubed
Combine the wine, vinegar, thyme, bay leaf and sliced
shallot in a medium sauce pan. Reduce by half over medium
heat, about 20 minutes. Strain the sauce and season well to
taste with sea salt and fresh ground black pepper. Add back
to the sauce pan and turn the heat down to medium low.
Reduce again by just a third this time, about 5 minutes.
Turn off the heat, keeping the pan on the stove and stir in
the chilled cubes of butter, one at a time. This is called
mounting the sauce. Keep warm.
- 4-6 large sea scallops
- 1/4 ounce dried porcini mushrooms
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1 tablespoon olive oil
Combine the dried mushrooms, cumin, garlic powder, onion
powder and salt and grind into a powder. I use a clean
coffee grinder just for herbs and things like this. Note
that it is not necessary to use all of this powder at one
time. Store any remaining powder in an air tight container
for up to a year.
Heat a medium sauté pan over medium high
heat. While heating, remove abductor muscle from the
scallops, if necessary, rinse and dry thoroughly. Sprinkle
some of the powder on a small clean plate. Press both the
top and bottom of the scallops into the powder. Add the
olive oil to the hot pan. Carefully place each scallop in
the hot oil and cook undisturbed for 2 minutes. Use a
spatula to turn each scallop, being sure to leave in tact
the crust that formed. Cook another 30 seconds to one
minute. Remove to plates and serve with the Beurre blanc
spooned around the scallops.