Behind the Recipes
Seared Scallops with Creamed Leeks and Mushrooms by D'Artagnan
Makes 4 servings
INGREDIENTS:
For the creamed leeks:
2 medium leeks, white part only washed and julienned
1/4 cup heavy cream
1 tablespoons unsalted butter
salt, pepper and nutmeg to taste
For the Scallops:
4 very large sea scallops
1 tablespoons canola oil
Flour for dredging (Chef McGrath recommends Wondra brand)
1 tablespoons unsalted butter
12 medium Maitake or oyster mushrooms
1 medium shallot, minced
1 plum tomato, peeled, seeded and diced
2 oz. white wine
1 teaspoons flat leaf parsley, chopped
1 teaspoons chives, chopped
Variations:
Replace the oyster mushrooms with one of the following:
1 oz. summer truffle, sliced
Fresh chanterelles, trimmed
PREPARATION:
Creamed leeks:
Melt the butter over medium heat in a saucepan. Add the leeks, salt, pepper and nutmeg. Sauté until wilted, about 2 minutes. Add the cream, lower the heat and cook until the leeks are tender and the cream has reduced by about one half. This should take about 5 to 8 minutes. Keep warm.
Scallops:
1. Heat the oil in a sauté pan over medium heat until hot, but not smoking. Season the scallops with salt and pepper and lightly dredge in the flour and add to the pan, flat side down. Cook until golden brown on one side, about 2 minutes.
2. Add butter, mushrooms, chives and parsley to the pan. Turn over the scallops and cook until the mushrooms have caramelized, about 2 minutes.
3. Toss in shallots and tomato and cook another minute. Deglaze with the wine.
To serve, place a quarter of the leeks on each plate and top with a scallop and several slices of the oyster mushrooms. Spoon a 1/4 of the broth and tomato mixture from the pan onto the plate around each scallop.
Recipe courtesy of D'Artagnan
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