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by on December 20th, 2011

Porcini Dusted Scallops with Tomato Compote

Another fish dish from our Hawaiian Feast.

Juicy, delicious, succulent scallops.

Everyone has friends, but do you have a “foodie friend”? A foodie friend is a friend who loves anything to do with food as much as you do, loves cooking shows, cookbooks, loves to food shop and can make up a recipe on the spot. A foodie friend when traveling with you will search out “must eat at” restaurants, and markets that we must see and will track down either a good walking food tour or a cooking class that we will talk our husband’s into taking with us. Food is a hobby for us, an obsession. We love cooking and everything we cook isn’t necessarily gourmet; we just like to use the best and freshest ingredients we can buy. I’m not particularly fond of the word “foodie” because it does sound kind of snobbish. I would just say that we have a deep admiration for food and eating good food.

This dish was made by my friend, Peggy. I can always depend on her to help cook anything and she is always up for a challenge. This night she did her nephew’s Bitter Greens with Yuzu Dressing salad (he had to return to Austin) and also her scallop dish plus still have time to hang out and drink some MaiTais and enjoy all the food.

If you can get fresh scallops where you live I think this recipe has to possibly be the fastest fish dish you can prepare.

You say how do I cook a perfect scallop. Well. Have your pan piping hot, add a little vegetable oil (higher smoke point that olive oil), get the oil hot, season your scallops. Put first scallop in your pan (you want to hear a nice sizzle) at 12:00 location then go around the pan 1-2-3-4- etc. season again, then with a spoon and a finger, start at top (12:00) and turn the scallops. Do not overcook. They will cook about 1 minute per side. It is crucial that you get a nice golden color before turning. So if your pan is hot then you will achieve this in 60-90 seconds per side.

Scallops toughen easily when overcook. As soon as they lose their translucency and turn opaque, they are done. They can be served on a pasta or on top of a simple green salad with an herb-butter sauce. I hope you will try our recipe.




Porcini Dusted Sea Scollops with Tomato Compote
(adapted from recipe at italianfoodforever.com))

12 large sea scallops
2 Tbsp. dried Porcini powder (see note below)
4 Tbsp. unsalted butter
salt and pepper to taste
pea shoots or micro greens
Balsamic Glaze (purchase or make)

For Relish:
6 Ripe, Plum tomatoes
1 clove garlic, peeled and minced
1 Tbsp. olive oil
salt and pepper
1/2 tsp. chopped fresh thyme

Cut the tomatoes in half, cutting away the core end, then carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp.

Cut the tomatoes into a small dice (1/2″ pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.

Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown.

Add the scallops, and cook on medium high heat for about 3 minutes on each side. (The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve. Use pea sprouts or micro greens on plate under the scallops.


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