Seared Tournedos of Scallops on Leek and Chanterelle Confit with Wild Mushroom Vinaigrette
Blanched leeks are used to encircle nests of golden sea scallops topped with crisp chanterelle slices and leeks. The flavor of the scallops is well matched by the leek and chanterelle confit and wild mushroom vinaigrette. Chef D’Amato’s originality extends to the unusual garnish, glazed radishes.
Ingredients
- Radish Garnish
- Chicken Stock - 2 cups
- Butter - 1 tablespoon
- Sugar - 1 tablespoon
- Radishes - 16, tops trimmed to 1 inch
- Salt and freshly ground pepper to taste
- Leek and Chanterelle Confit
- Canola oil for deep frying
- Leeks - 1 ounce (1/3 cup) cleaned, julienned, for frying
- Chanterelles - 1 ounce (1/2 cup), cleaned, sliced very thin for frying
- Chanterelles - 4 ounces (2 cups) cleaned, sliced
- Olive Oil - 4 tablespoons
- Dry Sherry - 1/4 cup
- Leeks - 8 ounces (3 cups), cleaned, thinly sliced (4 large outer leaves blanched and reserved)
- Shallots - 1 tablespoons, finely chopped
- Cardamom - 1/4 teaspoon
- Pinch of nutmeg
- Salt and freshly ground pepper
- Heavy (whipping) cream - 1/2 cup
- Lemon Juice - 1 teaspoon
- Olive Oil - 1/4 cup, regular
- Wild Mushroom Vinaigrette
- Cepes - 1-1/2 ounces, dried, lightly soaked and cleaned
- Red Wine Vinegar - 4 tablespoons
- Tawny Port - 1/2 cup plus 2 tablespoons
- Shallot - 1 small, sliced
- Kosher salt - scant 1 tablespoon
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 3/4 cup
- White Truffle Oil - 1/2 tablespoon
- Scallops
- Leek - 1 large
- Sea Scallops - 16 large, connective muscle removed
- Wooden Skewers - Eigh,t 6-inch
- Olive oil
- Salt and freshly ground pepper
Instructions
To prepare the radishes: Put all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 6 to 8 minutes, until the radishes are soft. Set aside off the heat to cool in the stock. When the mixture is cool, lift out the radishes with a slotted spoon and set aside. Return the liquid to the stove and cook until reduced to syrup. Remove from the heat and let cool.
To prepare the confit: Heat the oil to 350 F in a deep fryer or deep pan. Separately, fry the leek julienne and thinly sliced chanterelles until golden brown. Drain on paper towels and reserve, keeping warm. In a hot non-stick saute pan, saute the sliced chanterelles in 2 tablespoons of the olive oil for 1 to 2 minutes, until softened. Add half of the dry sherry. Cook until almost no liquid remains. Set aside in a bowl and wipe out the pan. Repeat with the thinly sliced leeks, sauteing for 1 minute. Add the shallots, cardamom, nutmeg, salt, and pepper and toss. Add the remaining sherry and reduce until almost no liquid remains. Stir in the heavy cream. Add the mushrooms back to the mixture and simmer until well coated. Stir in the lemon juice and remove from the heat. Set aside; keep warm.
To prepare the vinaigrette: Place the mushrooms, half of the red wine vinegar, and 1/3 cup of the port in a sauce pan and bring to a boil. Put the mixture in a blender or processor with the remaining ingredients except the oils and puree. Add the oils and pulse until emulsified. Put in a squeeze bottle.
To prepare the scallops: Trim the four blanched, reserved leek leaves to 1-inch in width. On a work surface, cluster four scallops, sides touching. Wrap one leek leaf around the scallops. Skewer the packet and leek with two skewers, crisscrossing the skewers. Repeat with remaining scallops and leek leaves. Brush the packets with olive oil. Season with salt and pepper. Heat a large non-stick skillet over high heat. When the pan is hot, add the scallop packets, lifting them with a wide spatula, and sear until the scallops are springy to the touch, about 3 minutes per side. Remove the pan from the heat.
To serve: Place a 3-inch circle of confit to one side on each warmed serving plate and top each with a scallop packet. Remove the skewers. Sprinkle fried chanterelles and fried leeks on top of the packets. Drizzle the plates with vinaigrette. Gently toss the radishes in the reduced syrup, then cluster four to one side of each plate.
