Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter
Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter
by Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY
Serves 4.
Poached Pears
4 ripe Bosc pears
Juice of half lemon
2 cups Riesling wine
1/2 cup granulated sugar
1 vanilla bean
Scallops
20 large sea scallops (about 2 lb)
1 ounce dried porcini mushrooms
1 teaspoon Kosher salt
1/2 teaspoon white pepper
Oil for sautéing
2 tablespoons cold butter, cut in pieces
2 tablespoons snipped fresh chives
Do ahead…
Slice pears across the widest part into 3/4-inch slices. Each pear should make 3 slices. (Eat scraps.) Cut each slice into a diamond shape as large as slice allows. Carefully cut out the core to form a diamond within a diamond. To prevent browning, place in a bowl with the lemon juice and enough water to cover.
In a saucepan combine wine and sugar. Scrape seeds from vanilla bean and add with pod to the pan. Bring to a boil. Add drained pears and simmer 10 minutes until pears are just tender. Cool pears in wine mixture.
Pat scallops dry. Grind mushrooms to a powder using a spice grinder or food processor. Mix in salt and pepper. Dip flat sides of scallops in mushroom powder.
Heat a skillet over medium-high heat. Lightly coat pan with oil; cook scallops in a single layer without crowding in pan, about 3 minutes per side or to desired doneness. Repeat to cook all the scallops. Keep warm.
Meanwhile, remove pear diamonds from syrup and place 3 on each serving plate. There should be about 2/3 cup wine syrup remaining, or add additional Riesling if needed. Bring to a simmer. Whisk in pieces of cold butter until sauce is slightly thickened.
To serve…
Arrange 5 scallops next to pears. Drizzle with wine sauce and garnish with chives.
