Seared Cape Scallops with Cèpe Mushrooms and White Asparagus, Mushroom Vinaigrette
Chef Yagihashi uses the freshest of Cape or Bay scallops, which are the smallest and sweetest sea scallops from Maine. You may substitute the freshest Atlantic scallops you can buy. Most sea scallops are shucked on board the ship, which stays out to sea for up to 10 days. So when purchasing, here are a few tips. Because scallops tend to lose water, they are often soaked in a water-chemical solution to bulk them up. When these scallops are cooked, they lose this water and shrink. Scallops are sold "wet" (soaked) and "dry" (not soaked and more expensive). But labeling for retailers is not mandatory. So be sure to ask for "dry" scallops. They should be ivory or pale pink, not perfectly white or brownish looking. You could also opt for frozen. The scallops are frozen immediately after being shucked on board and sometimes have a better flavor than the fresh scallops. The cèpe mushrooms, also called porcini, are available in specialty markets in late spring into summer and early fall. The mushroom caps range from small to large; slice them into uniform pieces. If not available you may substitute cremini or their mature version portobello (sliced small), both available year round. The intense flavor of the mushroom vinaigrette is the finishing touch on this simply elegant appetizer.
Ingredients
- Mushroom Vinaigrette (recipe follows)
- Juice of1 lemon
- Water - 1 quart
- Salt - as needed
- White Asparagus - 8 stems, stems peeled, cut into equal pieces
- French green beans (haricots verts) - 1/4 pound, ends trimmed
- Butter - 1 tablespoon
- Cèpe mushrooms - 8 ounces (or cremini or portobello mushrooms), cleaned, trimmed, uniformly sliced
- Shallots - 2, peeled, finely chopped
- Garlic Cloves - 2, peeled, finely chopped
- Salt and freshly ground white pepper, to taste
- Italian Parsley - 1 tablespoon plus1 teaspoon, chopped
- extra virgin olive oil - 1 tablespoon
- Fresh or frozen Cape (Bay) or scallops - 1 pound
- Italian parsley or chervil - 4 stems
- Mushroom Vinaigrette (Yield: 2 cups)
- Button (common cultivated) Mushrooms - 8 ounces, cleaned, trimmed
- (hold the artichoke pieces in water with a little lemon juice added to prevent darkening) - 1 quart
- Extra Virgin Olive Oil - 1 cup
- Balsamic Vinegar - 2 tablespoons
- Salt and freshly ground white pepper, to taste
Instructions
First, make the Mushroom Vinaigrette.
Next combine the lemon juice and 1 quart of water, bring to a boil, add salt to taste, and blanch the peeled asparagus until tender, about 7 minutes. Rinse in a colander under very cold water, pat dry on paper toweling and reserve. Blanch the trimmed green beans in plain salted water for about 5 minutes, rinse under cold water, drain, pat dry and reserve.
In a medium skillet or saute pan over medium heat , heat butter until it foams but does not brown. Add sliced mushrooms and saute until mushrooms are cooked through and begin to release their juices. Add shallots and garlic and saute for about 4 minutes. Add blanched white asparagus and green beans and salt and pepper to taste. Add chopped parsley. Set aside off the heat.
In skillet or saute pan, heat olive oil over high heat. Sear scallops, until caramelized, about 1 minute. (If scallops are large, cook until just opaque in center. Do not overcook.)
To serve: Divide mushrooms, green beans and asparagus equally and place in the center of four serving plates. Divide scallops and place on top. Drizzle with Mushroom Vinaigrette. Garnish with a sprig of parsley or chervil.
Mushroom Vinaigrette
In a 2-quart saucepan over low heat, combine the mushrooms and water. Simmer for two hours, adding water to keep the level at 1 quart. Remove from heat; strain the liquid, discarding mushrooms, and return liquid to saucepan. Reduce over medium heat to 1 cup of liquid. In a bowl, combine the 1 cup of mushroom reduction with 1 cup extra virgin olive oil, the balsamic vinegar and salt and pepper to taste. Whisk to emulsify.
