Scallops with Wild Mushroom Ragout

Seared Sea Scallops
Oil
Scallops

Preparing the Scallops

Scallops are best fresh. To clean the Scallops try to avoid using a lot of water. Pull the Side Muscle from the main portion of the Scallop. Keep dry until ready to use. Season the Scallop with Chef Todd’s Pit Seasoning or a seasoning of your choice (Salt and Pepper works fine)

In a hot sauteuse (sauté pan) Place a little oil in the pan and then the scallop. The Pan should be hot enough to brown the scallop but not to hot to turn the scallop to brown to fast. Sear the scallop until golden brown on both sides. Place the scallop on top of a little Mushroom Ragout and then Garnish with flavored oils and dried tomatoes. Place the Cipollini Onion in a decorative manner next to or underneath the scallop.

Wild Mushroom Ragout
Yields: 8 servings
3oz diced Bacon
1 Tbsp. minced garlic
1 Tbsp. minced shallot
4oz julienne leek
8 cipollini onion
1 Tbsp. fresh Thyme
12oz wild mushrooms, mixed and sliced
1 pt white wine
1 qt veal glace
4 plum tomatoes (concasse, seeded and peeled)
Salt and Pepper to taste

Directions: In a Large Sauteuse, Saute the bacon until just before brown; add the Cipolinni Onions and brown. Pull the Cipollini Onions out of the pan when they are brown and reserve for later use. Drain some of the grease from the bacon. Add the garlic, shallots, and leeks and sweat together with the bacon. Add the mushrooms and turn the heat up. Deglaze with the wine, add the thyme and simmer until Demi Sec (reduced by half) Add the rest of the ingredients and simmer until thick. Season with salt and pepper.