Scallops
24 diver scallops or jumbo scallops (size U-10)
2 oz. olive oil
¼ c. porcini powder
Kosher salt
Start by removing the muscle from each scallop and season with kosher salt. Preheat a large pan until very hot. Dip the seasoned scallops one-by-one in porcini dust and sear both sides at a very high heat until golden brown and heated through. Set aside and keep warm.
Butternut Squash Blini
1 butternut squash (roasted)
½ c. heavy cream
5 egg yolks
1 c. flour4 oz. butter (room temperature)
Salt and pepper to taste
In a medium size mixing bowl, add squash puree, cream and egg yolks, then slowly add the flour until a doughy constancy is reached. In a preheated pan melt butter and make eight equal sized blinis, Cook unitl brown on both sides and cooked thoroughly.
Roasted Tomato Coulis
2 tbsp. chopped shallots
2 c. fresh tomato sauce
¼ c. fresh basil chiffonade
1 oz. olive oil
In a small sauce pan saute shallot, then add tomato sauce, basil, salt and pepper, and simmer for about 15 minutes. Using a stick blender, puree until smooth and add water if necessary. Salt and pepper to taste.
