BY CHEF FREDERIC GODINEAU

INGREDIENTS

For the Cream:

  • 1 white onion
  • 2 garlic cloves
  • ½ cup pancetta (optional)
  • 2 cups porcini mushrooms
  • Olive oil
  • Salt to taste
  • Pepper to taste
  • 2 cups chicken stock, vegetable stock or water

For the Scallops:

  • Olive oil
  • 3 garlic cloves
  • 1/8 cup butter (or 2 tablespoons)
  • 20 large scallops
  • Salt to taste

For the Caramelized Porcinis:

  • Olive Oil
  • 1 white onion
  • ½ cup pancetta (optional)
  • 3 garlic cloves
  • About 20 porcini mushrooms
  • Salt to taste
  • Pepper to taste

For the Garnish:

  • 1 small bunch of flat parsley or chives

10
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

For the Cream:

  • Peel and slice the onion and garlic, and then cut the pancetta into small cubes. In a pan, sauté onions, garlic and pancetta until golden brown in color. Add the porcinis, season with salt, pepper and olive oil, add stock up to the level of the mushrooms. Cook for 15 minutes. Blend and adjust seasoning as needed. Set aside.

For the Scallops:

  • Heat olive oil in pan. Crush the garlic with your hand without peeling it. Add garlic and butter to pan, and place scallops once golden brown. Flip once nicely caramelized. Adjust seasoning as needed.

For the Caramelized Porcinis:

  • Heat olive oil in a pan. Peel and chop the onion and add to the pan. Dice the pancetta and crush the garlic without peeling it and then add to the pan. Next, add the porcini mushrooms. Cook until they start to caramelize. Add salt and pepper as desired.

Serving:

  • Place a small amount of cream of porcini on a large deep plate and then arrange the scallops and the mushrooms. Garnish with chopped flat parsley or chopped chives.

Share This Recipe!