Capesante con Funghi Selvatici (Scallops with Wild Mushrooms) by La Locanda
INGREDIENTS
METHOD • 12 small scallops • 250 g clarified butter • 20 g dehydrated porcini mushrooms • 160 g mixed wild mushrooms • 20 g micro herbs
• Salt and pepper • 1 egg yolk at ambient temperature • 160 g extra virgin olive oil
• 1 teaspoon white wine vinegar • 100 g of water • 15 g flour • 1 g of saffron strand (or 1 sachet of powder)
(125 g for the mayonnaise – 35 g for the coral waffle)
• Juice of half of lemon
For p orcini mushroom mayonnaise 1. Blend the mushrooms into powder 2. Add porcini powder (leave some for decoration), egg yolk, half of the lemon juice to a bowl, beat with an electric whisk at medium speed 3. Pour the oil in gently, a little at time and wait until combined. Once you have added about half of the oil, add the rest of the lemon juice, then continue adding the oil slowly while mixing 4. Once the mayonnaise is at the right consistency add salt, pepper and vinegar, mix for few seconds For the wild mushrooms 1. Heat extra virgin oil in a pan, add the garlic and cook gently 2. Add the mushrooms, cook for a few minutes 3. Season For scallops 1. Heat the clarified butter in a non-stick pan 2. Add the scallops and cook them until golden brown 3. Rest on absorbent paper for 30 seconds
For crispy coral waffle 1. Put the water and oil in bowl and mix, add flour using a sieve and mix 2. Add saffron and mix again until all ingredients are combined and the consistency smooth 3. Heat a small non-stick pan, then lower heat and pour in two tablespoons of the mixture (about 30 ml) 4. Cook until bubbles and holes form. Once ready, it will stop sizzling and lift itself. Do not lift it or move it while it is still semi-liquid. 5. Gently remove the coral from the pan and place it on a paper towel To serve 1. Place 3 scallops into the centre of a plate 2. Place the coral on the scallops, add mayonnaise, add the mushrooms and some leaves of micro salad 3. Decorate with some porcini mushroom powder
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